Each season I love to adapt my staple brownie or blondie recipes; particular Autumn/ Winter favourites previously have been white chocolate and stem ginger blondies and blackberry and cardamom brownies. With a punnet full of tayberries from the Pick Your Own Farm recently, I was craving seasonal spice and came up with this recipe for tayberry and ginger brownies. I adapted my staple Mary Berry to include the sharp berries and warming ground ginger, which balance the sweetness of the brownies beautifully. You could replace with brambles or raspberries. To make the brownies, you will need:
275g softened butter
375g caster sugar
4 large eggs
75g cocoa powder
100g self-raising flour
100g bayberries or blackberries
1 tsp ground ginger (or more/ less to your taste!)
Preheat the oven to 180C/ Fan 160C/ Gas 4. Grease and line a large tin. Measure all the ingredients into a large bowl, apart from the berries.
Simply beat the ingredients together until evenly mixed, then fold in the berries.
Spoon the mixture into the prepared tin. Level off the surface so it’s nice and smooth.
Bake in the pre-heated oven for 40 – 45 minutes or until the top is nice and crusty but they are baked through – if the mixture is browning too much you can cover it with foil for the last 10 minutes.
What are you baking this weekend?