I know it’s summer, but sometimes nothing will do but brownies. These blackcurrant brownies fit right in as blackcurrants are at their best in July. They’re sweet, rich and fudgy and permeated most delightfully by tart flavoursome blackcurrants. They’re also super easy to make.
On Saturday, a friend kindly let me loose in her overflowing fruit cage and I picked four pounds of blackcurrants. I wasn’t entirely sure what I was going to do with them, but yesterday I used two pounds to make eight pots of glorious blackcurrant and chilli jam. That left two pounds, most of which has gone into making cassis, but I felt a bit of baking was called for too.
Hunting around on Eat Your Books delivered blackcurrant beach brownies from Dom over at Belleau Kitchen. I was no stranger to these brownies as they had featured in the blackcurrant round-up of We Should Cocoa a couple of years ago. The concept was appealing and I’d always meant to make some, but they had somehow slipped my mind.
Yesterday seemed like a good time to try them out, especially as they will fit in very nicely with a future project I’m planning. Some blackcurrant sauce was called for too – for said future project.
If I need to make brownies in a hurry, my go to recipe these days is for chocolate fudge brownies from Charlotte Pike’s wonderful book Easy Baking in The Hungry Student series. I first made these for an event last summer where they proved to be extremely popular. Then, last week, I made some for my birthday party.
This week, I’ve omitted the coffee, used some different sugars and added blackcurrants. I also always use wholemeal flour or wholemeal spelt which I feel gives me a few brownie points (haha). The method I use is my favourite one pot wonder.
The brownies are a little more delicate than the normal ones, with a finer texture. They are utterly delicious, with the tart berries giving bursts of flavour and somewhat offsetting the sugar high. They will do very nicely for what I am planning.
If you happen to make my easy homemade cassis, you can use the leftover blackcurrants for these blackcurrant brownies. You’ll get an extra kick and even more flavour.
Blackcurrant and Chilli Jam
The jam recipe came from the queen of preserves Vivien Lloyd via Katie over at Feeding Boys and a Firefighter. It was Sue at A Little Bit of Heaven on a Plate that suggested it and what a brilliant suggestion it was. Rather than add the chilli to a muslin bag and pull it out at a later date, I decided to add the chillies directly.
We grow rocotos which are fleshy and quite hot; they work well in this sort of concoction. We keep a load of them in the freezer, halved and already deseeded. I chopped four halves finely and added them in at the simmering stage. The heat is just right for us. There is a definite kick, but steam doesn’t come screaming out of your ears.
More Blackcurrant Recipes
Thanks for visiting Tin and Thyme. If you make these blackcurrant brownies or indeed my blackcurrant chilli jam, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Blackcurrant Chocolate Brownies. PIN IT.
Blackcurrant Brownies – The Recipe
- 125 g unsalted butter
- 190 g 72% dark chocolate
- 100 g molasses sugar
- 150 g golden caster sugar (I used vanilla sugar)
- 3 large eggs (I used duck eggs)
- 70 g wholemeal flour (I used spelt)
- 1 heaped tsp cocoa powder (Food Thoughts)
- ¼ tsp baking powder
- 150 g blackcurrants
- Melt butter and chocolate in a large pan over a gentle heat.
- Take off the heat and stir in the sugar until well mixed.
- Beat in the eggs, one by one.
- Sift in the flour, cocoa and baking powder and stir until just combined.
- Gently stir in the blackcurrants.
- Pour into a 9″ sq. silicone mould or lined cake tin and bake at 180℃ (350℉, Gas 4) for 20 minutes when there should no longer be a wobble, but the batter is still fudgy.
- Remove from the oven and allow to cool in the pan. Cut into 16 squares.