Blackberry and bay brownies made with rye

45 MINUTES + COOLING

SERVES 12 | EASY

As with all brownies the trick is to almost under-bake them, leaving them to firm up in the tin, with the chocolate then recalibrating with the blackberries from a melted mass to a dense, deeply rich form.

70% dark chocolate 200g, broken into small pieces

unsalted butter for the tin

eggs 3, beaten

soft light brown sugar cocoa powder 3 tbsp

rye flour (or use spelt or plain flour) 100g

blackberries 200g

bay leaves 5, scrunched a little 125g, softened, plus more 250g

• Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square or 25cm x 15cm rectangular cake tin with baking paper.

• Melt the chocolate and butter in a bowl set over a pan of simmering water or in a microwave on low (the defrost setting), gently stirring every now and then.

• Put the eggs and sugar in the bowl of a stand mixer fitted with the beater attachment and beat together until light and fluffy, or in a bowl with an electric whisk, then use a spoon to fold in the cocoa powder and flour until combined. Carefully stir in the melted chocolate mixture and half the blackberries.

• Pour the cake batter into the prepared tin, dot with the remaining blackberries and the bay leaves, and bake for 20-25 minutes or until just firm to the touch and cracks have appeared at the edges. Cool the brownies to room temperature in the tin until they have set. Cut into squares and serve.

PER SERVING 314 KCALS | FAT 17.5G

SATURATES 10.1G | CARBS 32.9G | SUGARS 25.1G

FIBRE 4G | PROTEIN 4.4G | SALT 0.1G