Amazing brownie recipes: you can never have enough of them.
Sometimes what appeals to me most about a specific recipe is that it’s a twist on a classic. If I can take a dish I’m already familiar with and mix it up a bit to reflect a change of season, mood or use for a specific event, then that twist becomes doubly useful. And if it’s doubly useful, it’s doubly valuable as well.
Apply that thought to brownies: we all have recipes for them (typically in multiples) and we all love eating them. But how do you create a variation of a classic brownie without detracting from its fabulous taste or texture? Can it be done? And is creating this twist worth adding an extra recipe to your already voluptous, brownie-laden collection?
One bite of these Fabulous Blackberry Brownie Thins and you’ll know the answer is, “Yes.” Definitively, deliciously and decandently, “Yes.”
Dainty yet dense, moist yet light, and jammy yet chocolatey (a combination second only to salty and sweet), Blackberry Brownie Thins are a fun, easy-to-make, from-scratch treat perfect for serving anyone, anytime, anywhere. From hosting an open-house to welcoming guests at a bed & breakfast inn, from serving at happy hour or as after-dinner treat, from picnics and tailgating, to surprising family, friends, co-workers and kids, all you need to recreate this amazing twist on brownies is 7 ingredients (plus powdered sugar for dusting), 1 medium saucepan, a spatula or spoon, a 13×9x2″ baking dish and some non-stick cooking spray.
It doesn’t get much easier (or tastier) than that! And the results? Divine!
Fabulous Blackberry Brownie Thins
(from Inn Cuisine, adapted from Betty Crocker’s Easy Entertaining, circa 1992)
- 1/2 cup butter
- 1/2 cup unsweetened cocoa
- 1 cup granulated sugar
- 1/4 cup seedless blackberry jam or preserves (may substitute seedless raspberry jam or preserves instead)
- 1 teaspoon pure vanilla extract
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- optional – powdered sugar for dusting
Preheat oven to 350 degrees F. Thoroughly grease the bottom and sides of a 13×9x2″ baking dish with non-stick cooking spray.
In a medium-sized, heavy-bottomed saucepan, melt butter over low heat. Stir in cocoa until well blended; stir in granulated sugar until well blended. Add seedless blackberry jam (or preserves), vanilla extract and beaten eggs; stir until mixture is thoroughly combined and smooth. Add flour, stirring until smooth. Pour mixture into prepared baking dish, spreading evenly if necessary. Bake at 350 degrees F for 10-12 minutes or until batter begins to pull away from the sides of baking dish and toothpick inserted near center comes out clean. Remove from oven; cool on wire rack. When thoroughly cooled, cut brownie thins into squares of desired size. Sprinkle with powdered sugar to garnish; carefully lift and remove squares to serving plate, taking care to loosen from underneath before moving.
Enjoy!
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{ 11 comments… read them below or add one }
It must be blackberry day on the net because I’ve seen so many today. These sound sooooooo good Sandie! Wow. I love blackberry and chocolate.
these sound really great. usually i prefer thick, fudgy brownies but the blackberry sounds so interesting that i would give these a try in a second!
Noble Pig – I haven’t gone out and about much on the internet today—blackberries, huh? What’s that they say about great minds thinking alike?
P.S. These Brownie Thins are excellent—the blackberry really brings out the best in the chocolate, and vice versa.
Maris – Prior to making these, I might have agreed with your choice of thick, fudgy brownies. Don’t get me wrong—these are still plenty fudgy—but who would have thought a thin, dainty brownie could pack so much of a wallop?!
I like the idea that these brownies are thin, sometimes brownies are just too thick and overwhelmingly sweet. Great job!!!
I don’t normally like fruit in my brownies, but blackberries..mmmm… I don’t think I’d say no to a slice!
Nina – I couldn’t agree more (and thank you)!
Y – I can’t honestly say that before this particular recipe, I had ever experimented with fruit in my brownies. That said, I’m sure glad I finally did—mmmm is an understatement!
They look gorgeous! Love how you made them black and white. Lovely presentation.
These sound so very delicious. I love the way you decorated them, GORGEOUS!
these look like the perfect size–i think i’ve suddenly been converted to preferring thin brownies! and how exciting to know that blackberries are involved–yum!
great combination! I would have never thought of that combination but I bet they are nice and moist. and of course tasty! Now I am craving brownies!
These sound so delicious!! I love blackberries but have never thought about putting them in my brownies. I wonder how raspberry and grape jams would taste…. I love the pictures by the way they look so yummy