Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm square or 25cm x 15cm rectangular cake 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 (the defrost setting), gently stirring every now and then.
Put the eggs and sugar in the bowl of a stand mixer fitted with the beater attachment and beat together until light and fluffy, or in a bowl with an electric whisk, then use a spoon to fold in the cocoa powder and flour until combined. Carefully stir in the melted chocolate mixture and half the blackberries.
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. Cool the brownies to room temperature in the tin until they have set. Cut into squares and serve.
Comments, questions and tips