little birdie

Blog

Blackberry & Ginger Brownies

Today is the last day of the school holidays. It's been a good old break from the routine - with long, lazy mornings, camping at the coast and in the countryside, day trips, swimming pool outings and visits to the cinema. I'm sad about the summer ending, yet excited at the season to come. September is my favourite month - the days are still warm, yet evenings darker. My home reflects those changes with fairy lights and the lighting of candles to create a cozier environment, woolen blankets on the back of the sofa ready to warm chilly feet, piles of books to read and finally some decent telly to watch too. It's also the best time to be in the kitchen with harvest in full swing and I'm already thinking about pies, casseroles and puddings I'd like to make. 

We decided to spend this last day down in the woods relishing in the changes of summer to autumn. The foliage is already turning from vivid green to shades of auburn and golden yellow. Trees and bushes are heavy with conkers, acorns and berries. We walked for a while and did a little foraging for fruit, berries and fungi before taking a break in a little clearing to enjoy Harry's favourite - brownies. This time I made them with freshly picked blackberries and gave them a little kick from some ginger. Perfect as a treat before returning to school. The recipe is below and they are great made with fresh or frozen blackberries, so you can keep making them all autumn or winter long. 

Ingredients:

200g dark chocolate, broken into squares

150g unsalted butter, cut into small pieces 

200g golden caster sugar

3 free-range large eggs

75g plain flour

1 tbs cocoa powder

1 tsp ground ginger

200g blackberries, fresh or frozen 

Method:

Pre-heat oven to 180 degrees C.

Grease and line a square baking tin (I use a 20cm sized one)

Place the butter and chocolate in a bowl over a pan of hot water. Heat gently until melted. 

Remove from the heat and add the sugar. Mix well then add the eggs one at a time, beating well between each addition. 

Sift the flour, cocoa powder and ginger into the bowl and mix to combine. 

Pour the mix into the prepared tin. Place the blackberries over the top of the surface (I do mine in rows). 

Pop in the oven and bake for about 30 minutes until just cooked. Enjoy!