Saturday, 24 September 2016

Blackberry and apple brownies, version 2.

Our apple tree is groaning, branches bent low and brushing the ground with the weight of their burden. But still not quite ripe for harvest, each stem clinging tightly and resisting the twisting and pulling to be plucked. 

So, we are making do with the occasional windfall. Small, hard, no good for eating raw but capable of becoming a sharp green applesauce. 

We went blackberrying two weeks ago, and stumbled on the mother lode, returning home with seven pounds of them to freeze, on top of whatever was eaten before it got that far. 

And this morning we needed to bake. Something chocolatey and delicious, something decadent and gooey. And a memory of blackberry brownies was tugging at the corners of my mind. 

I searched our books, no luck. I turned to google, and there it was. Four years ago, our own recipe for blackberry and apple brownies, created under fairly similar circumstances.

Tasty, in memory, but our eating has changed a little since then. 

So here's today's version. 

150g butter
50g cacao powder
2 desert spoons honey
250mls apple purée
100g coconut sugar 
Teaspoon vanilla powder
Teaspoon baking powder
2 medium eggs
50g gf flour (would have been ground almonds but A objected) 
225g blackberries, frozen. 
Good pinch salt. 

Melt the butter with the cacao and honey, giving a good impression of someone who really didn't want to get out of bed at all this morning. 

Remove from heat, stir in apple purée. Add sugar - adjust to taste, you might need less of your apples are riper. 

Add vanilla powder and eggs, then baking powder and flour. 

Stir in frozen blackberries, then spread batter into a greased and lined dish. Sprinkle with salt. 

Bake at 170c for around 40 minutes - you want a good hard crust but some wobble in the middle still. 

Cool, cut, cool some more and serve. 


Definitely best warm and fresh, possibly with Greek yoghurt or ice cream. 

I'll be keeping any leftovers in the 'fridge, as they are very definitely on the gooey-er end of the brownie spectrum. 

I wonder what 2020's version will look like? 


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