This week we’ve recorded record breaking high temperatures for September (heavily pregnant + scorching heat + London’s tube network does not = pleasant travelling!). On Friday we witnessed a spectacular thunder storm followed by torrential rain and this weekend the temperature dropped, Londerners could be seen wrapped up in winter jackets, the leaves have turned a golden brown colour and are beginning to drop.
Summer is merging into autumn, which means Britain’s Hedgegrow bounty is at it’s peak. The blackberry, my favourite, is just about to vanish. So grab them quick. Paired with chocolate it is the perfect partner to bake squidgy, delicious and very moreish brownies that little bakers, and big bakers alike,will want to devour in one sitting.
1. Begin by melting 200g of dark chocolate (I used a mixture of 70% and 85% from Aldi) and 180g of unsalted butter cut into cubes, into a glass bowl over a pan with a little water in it on a low heat. Make sure the water doesn’t touch the bowl. Melt until deliciously smooth and silky.
2. Break in four eggs and whisk into the chocolate mixture one at a time. Transfer the mixture into a bigger mixing bowl and stir in 150g of golden caster sugar and 50g of soft brown sugar.
3. Fold in 180g of spelt and rye flour. Transfer the mixture into a baking tray lined with grease proof paper and then dot the top of the mixture with 150g of blackberries. Bake in the oven for 15 minutes at 180C.
4. Leave to cool before cutting but they should be gooey in the middle when ready. Serve with more blackberries and natural yoghurt.