Blackberry Frosted Brownies

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These Blackberry Frosted Brownies showcase a lovely lift on a classic brownie. The fruit cuts through the richness and provides a real depth of flavours that I just love. The frosting is super whipped, so it is light and luscious – elevating brownies to a whole new level!

This recipe starts with my classic brownie base, which gets a lovely covering of fresh blackberry buttercream frosting. The zingy-ness of the blackberries make for a gorgeous contrast with the deep chocolate notes of the brownies.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller, and the recipe is easily doubled. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

The brownie recipe is so simple, and comes together in no time. Once this has baked and cooled just top it with the berry frosting and extra blackberries for that pop of colour. Fresh blackberries are definitely best here, but frozen will be fine in the brownie recipe and in the frosting! The frosting is a basic buttercream with a few berries thrown into the mixer to add some colour and flavour!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED for my Blackberry Frosted Brownies

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier! 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• All Purpose (Plain) Flour
• Cocoa Powder
• Blackberries (Fresh preferred, but frozen are fine)
• Powdered Sugar
• Milk

Tips for the best Blackberry Frosted Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any/it’s too expensive!
• Frosting: For optimal frosting, use room temperature butter. Add a few blackberries to the mixture to give it a gorgeous colour and flavour.

For my Blackberry Frosted Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Caramel Macchiato Brownies. For videos and baking inspiration, head on over to my Instagram. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR MY Blackberry Frosted Brownies

Because the ganache is made using lots of cream, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before serving!