These Blackberry Brownies combine rich, fudgy chocolate with bursts of juicy, tart blackberries for a unique twist on a classic treat. Whether you’re looking to impress at a gathering or simply want to elevate your brownie game, this recipe is sure to become a favorite!

We love to have friends over for low-key, casual dinners. I like to cook for a crowd, and of course I always love an excuse to make dessert! A lot of our friends are very last-minute people, meaning we often don’t get a response to our invitation until a few hours before. In these cases, my favorite things to make are always brownies and bundt cakes – both come together quickly, require minimal (if any) decorating, and always seem to be universally enjoyed!

We’ve been on a pretty big brownie kick this summer and have been filling them with all sorts of berries. My daughter (currently 6 years old) loves berries of ALL varieties so we always have them around. We’ve been making them with strawberries, raspberries, blueberries, cherries, and my personal favorite right now: these blackberry brownies!

There’s something fun about incorporating fresh, seasonal fruit into baked goods that aren’t typically associated with it. When blackberries are in season (typically June through early October, so there’s still plenty of time to make these!), they’re so juicy and flavorful and add the perfect pop of sweet-tart to the brownies. The end result are rich, fudgy chocolate bites with little pops of tartness from the berries – it’s so hard to stop going back for more!

Plus, these blackberry brownies are so quick to make. It barely takes more effort than a boxed brownie mix, but the end result is so much better! They come together quickly, bake in only 30 minutes, and after a quick rest at room temperature, you can finish cooling them in the refrigerator. It’s truly the perfect last-minute dessert!

Ingredients and Substitutions

• Sugar
• Butter: I always bake with unsalted butter; if you use salted, reduce the salt in the brownie batter. You can swap in an equal amount of coconut oil to keep the brownies dairy-free, but the flavor and texture will be a little different.
• Unsweetened Cocoa Powder: Because these brownies don’t contain any leavening agents (baking soda or baking powder), you can use either natural unsweetened cocoa powder or Dutch processed cocoa powder. We like the sharper flavor of unsweetened cocoa powder better, but you should try a taste test and decide which you prefer!
• Eggs: Bring the eggs to room temperature before baking for proper incorporation into the batter.
• Vanilla Extract
• Flour: To keep the brownies gluten-free, use a 1:1 gluten-free baking mix instead of regular flour.
• Salt
• Chocolate Chips: Optional, but are chocolate chips ever really optional?
• Blackberries: Either fresh or frozen blackberries work. If you use frozen blackberries, add them to the batter straight from frozen without thawing first.

How to Make Blackberry Brownies

1. Prep Oven and Pan: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper, leaving some overhang for easy removal after baking.
2. Melt Butter and Mix: In the microwave on low power or in a saucepan over medium heat, melt the butter. Once melted, remove from the heat and stir in the sugar and cocoa powder. The mixture will be thick and grainy—this is what you want!

3. Add Eggs and Vanilla: Stir in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. The batter will smooth out as you mix. Stir in the vanilla extract.

4. Add Dry Ingredients: Fold the flour and salt into the wet mixture. Be careful not to overmix—the goal is to just barely combine the ingredients.

5. Fold In Blackberries and Chocolate: Gently fold in half the blackberries and chocolate chips, trying not to crush the berries too much.

6. Bake: Pour the batter into your prepared pan, spreading it evenly and top with the remaining blackberries. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remember, brownies should be a bit fudgy, so don’t wait until the toothpick is completely clean.

7. Cool and Enjoy: Let the brownies cool in the pan completely before removing and cutting them into squares. The brownies are easiest to cut into neat pieces when chilled.

Fruit in Brownies

Fruit + brownies might seem like an odd combination. But not only do chocolate and berries pair together wonderfully, they also add so much to the texture of the brownies!

Blackberries, like many other fruits, have a high water content, which helps keep the texture of your baked goods soft and tender. How does this work? It’s time for my favorite subject…. kitchen chemistry!

Kitchen Chemistry

Blackberries naturally have a high water content, which means that when they bake, they release some of the moisture into the brownies in the form of steam. The steam creates small air pockets within the brownies and prevents them from drying out, keeping them soft and fudgy without adding extra fat to the batter. 

It’s also worth noting that blackberries, unlike some other fruits, maintain their structure pretty well during baking. This is key because you don’t want the brownies to become soggy or too watery! Instead, the blackberries provide little bursts of moisture and flavor throughout the brownies.

Tips and Tricks for the Best Blackberry Brownies

1. Room Temperature Ingredients: Make sure your eggs are at room temperature before mixing. Cold eggs can cause the butter mixture to seize up, making it harder to mix the batter smoothy.
2. Good Quality Cocoa Powder: Since this recipe relies on cocoa powder for its chocolate flavor, using high-quality cocoa powder makes a big difference in the final taste. Ghirardelli makes my favorite natural unsweetened cocoa powder, or if you’d like to try these with Dutch processed cocoa powder, I recommend Droste.
3. Don’t Overmix: After adding the flour, mix just until combined. Overmixing will develop the gluten in the flour and lead to tougher brownies, instead of the fudgy texture we want.
4. Line the Pan with Parchment Paper: Lining the baking pan with parchment paper makes removing the brownies so much easier. Leave some overhang on the sides for easy lifting.
5. Test for Doneness Early: Since these brownies are moist by nature, start checking for doneness around 30 minutes. Overbaking will make them puffy and cakier.
6. Cool Completely: While it might be tempting to dig in immediately, letting the brownies cool in the pan allows them to set properly and cut easier. For perfect slices, cool the brownies in the refrigerator before cutting.
7. Storage: The brownies can be stored in an airtight container at room temperature for 2-3 days, refrigerated for up to a week, or frozen for 3 months. Eating them chilled results in an even fudgier texture!
8. Recommended Tools: 8×8-inch Metal Pan | Mixing Bowls | Parchment Paper | Cooling Racks | Cocoa Powder

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