BL ACK BER RY & BAY BROWNIES MADE WITH RYE

More than just a pretty picture, these are flavours that flatter one another very well; sweet and bold, as if the blackberries and rye are meant to be together. The aromatic, spicy menthol notes of bay leaves and fruity, dark chocolate, both bring with them an intensity that suits very well these flavours of the earth, of autumn, and of wild brambly hedgerows, making remarkably good brownies. As with all brownies, the trick is to almost under-bake, leaving them to firm up in the tin, with the chocolate then dreamily recalibrating with the blackberries from a melted mass to a dense and deeply rich form.

● 200g 70% dark chocolate, broken into small pieces

● 125g unsalted butter at room temperature, plus more for greasing

● 3 eggs, beaten

● 250g light brown soft sugar

● 3 tbsp cocoa powder

● 100g rye flour (or use spelt or plain flour, if you like)

● 200g blackberries

● 5 bay leaves, scrunched

Preheat the oven to 180°C/ 160°C fan/350°f/gas 4.

1. Line a 20cm square cake tin or 25 x 15cm rectangular 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 – on the defrost setting – gently stirring the mixture every now and then.

2. Put the eggs and sugar together in the bowl of a stand mixer fitted with the beater attachment and beat together until light and fluffy. Then, using a spoon, fold in the cocoa powder and flour, until combined. Carefully stir in the melted chocolate mixture and half of the blackberries.

3. 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. Remove from the oven and leave the brownies to cool to room temperature in the tin, until set. Cut into squares to serve.