Despite being someone who is meticulously organized, I must admit that I’ve always had a tendency to procrastinate. Whether it was designing a board game in middle school, writing a book report in high school or finishing that final fifty page research paper my senior year of college, I always have all the time in the world… until, “oh crap, it’s due tomorrow!” Leftovers Club has been no exception. No matter how early I start thinking about what I want to make, it’s never until posting week that I get around to cooking it. Luckily, I’ve also always worked well under pressure and always end up pulling things together just in the knick of time. Again, Leftovers Club is no exception. I thought to myself Monday night as I made these brownies (after burning the hell out of the salted caramel that was supposed to be swirled in), “what am I going to do if these suck!?”
But do those look like they suck? Unless you have a strong distaste for moist, rich dark chocolate brownies swirled with fresh fruit, they most definitely do not. I knew I wanted to make something rich and chocolatey every since my Stepdad got me a bag of the most delicious dutch process cocoa powder I ever did taste, imported all the way from France.
Honestly, I’ve gone through a good portion of the bag by simply putting a spoonful in my coffee each morning (divine!), but seeing as he had to endure a police altercation that involved shutting down my entire block while trying to put the cocoa powder and a pound of bacon in my fridge (“no officer, I’m quite sure I’m not entering the home of a U.S. Congressman!”) it only seemed appropriate that I actually bake something with it. And since I’m feeling summery, I thought some fresh blackberries from the local market would be a good add-in. While I made sure to give most of these away so as not to have to bid a final farewell to my abs, the brownie I tasted was an excellent testament to the importance of using high quality cocoa powder.
I was paired with Elizabeth of Food Ramblings, the lovely hostess of this tasty little party. She coordinates and orchestrates the whole shebang each month, and unlike me, Elizabeth is on the ball and my package of goodies were delivered last Thursday! Her strawberry apple bread arrived as moist as can be, and I’ve been enjoying it with my coffee all week!
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Dark Chocolate Blackberry Brownies
- 1/2 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 3/4 cup quality dark cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 6 oz. container fresh blackberries
- Chopped pecans (optional)
- In the bowl of your stand mixer, combine butter, sugars and cocoa powder. Add eggs and vanilla and blend until smooth.
- In a medium bowl, combine flour, baking powder and salt. Gradually mix the dry ingredients into the wet ingredients. Carefully fold in blackberries.
- Pour batter into a greased 9″ square pan. Sprinkle with chopped nuts, if desired.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Cool before cutting.