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Let’s be real, chocolate goes well with *most* things. But nothing quite compares with the combo of chocolate and fruit, bringing out the floral acidity of any dark chocolate. To give classic brownies a vibrant upgrade, Driscoll’s blackberries and raspberries are incorporated both macerated into the batter and studded on top. Finished with some flaky sea salt, these brownies are unlike anything you’ve ever had!
The secret to the perfect fudgy texture is a maceration of the berries with white and brown sugar to make up the base of the brownies before getting hit with a rich dark chocolate ganache. Just like how you want to you peak Driscoll’s berries, skip the chips and use high-quality dark chocolate to pair with the bright fruit flavors. And we wouldn’t say no to a little vanilla ice cream for a brownie sundae to put all others to shame!
- 2 sticks unsalted butter, plus more for greasing
- 8 ounces dark chocolate, roughly chopped
- 2 tablespoons cocoa powder
- 2 cups Driscoll’s Organic Blackberries
- 2 cups Driscoll's Organic Raspberries
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons kosher salt
- 4 eggs
- 11/2 cups all-purpose flour
- Flaky sea salt, for garnish
Preheat oven to 350°F and line a greased 9-by-13-inch baking pan with parchment. Place a medium heat proof over a medium saucepan of simmering water. Add butter, chocolate and cocoa powder and let melt, whisking occasionally until smooth. Set aside to cool slightly.
In a large bowl, stir 1 cup Driscoll's Organic Blackberries and 1 cup Driscoll's Organic Raspberries with the sugar and brown sugar. Mash until a coarse paste forms, then whisk in vanilla, salt, and eggs until smooth. Fold in the chocolate mixture, followed by the flour, stirring until just incorporated.
Pour batter into prepared pan, then stud the top with the remaining berries and garnish with flaky sea salt. Bake until set, 25-30 minutes. Let cool completely, then slice into 24 squares and serve.