Blackberry and rosemary chocolate brownies

Lifestyle Recipes Baking and desserts Blackberry and rosemary chocolate brownies Fragrant rosemary meets the rich bitterness of dark chocolate – an unexpected pairing that works beautifully Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 05 June 2026 3:09pm BST Related Topics Baking recipes, Chocolate recipes, Fruit recipes, Dessert recipes, Brownie recipes, Blackberry recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Rich, dense chocolate squares boosted by fresh berries and herbs Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 05 June 2026 3:09pm BST Rosemary is surprisingly good with chocolate – I’ve been making chocolate and rosemary pots for years – and it’s also good with berries and plums.   Overview Prep time 25 mins Cook time 45 mins Serves 9 Ingredients 275g soft light-brown sugar leaves from 1 sprig rosemary, chopped 125g butter at room temperature, plus extra for greasing the tin 200g dark chocolate (70 per cent) 1 tsp vanilla extract 2 large eggs, lightly beaten 2 tbsp cocoa powder 100g plain flour ½ tbsp crème de mûre or crème de cassis 130g blackberries Method Step Put 275g soft light-brown sugar and the chopped leaves from 1 sprig rosemary into a food processor and whizz until the rosemary has mostly broken down. Step Preheat the oven to 180C/170C fan/gas mark 4.  Step Butter and line a 20cm square cake tin with greaseproof paper. It needs to be big enough to hang over the edges of the tin, so you can lift the brownies out). Step Break 100g of the dark chocolate into pieces and put into a bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir to help it melt.  Step Chop the remaining 100g dark chocolate into little chunks and set aside. Step Beat 125g butter (at room temperature) with the rosemary sugar until light and fluffy, then add 1 tsp vanilla extract and 2 lightly beaten eggs, a little at a time. Beat well after each addition. Step Fold in 2 tbsp cocoa powder and 100g plain flour, then stir in the melted chocolate and ½ tbsp crème de mûre or crème de cassis.  Step Carefully fold in the chocolate pieces and 130g blackberries. Step Scrape the mixture into the prepared tin and bake for 40-45 minutes, or until just firm to the touch in the centre (the skewer test doesn’t work with these as the centre of the brownies is fudgy). Step Leave the brownies in the tin until they are warm (they are too fragile when hot).  Step Lift them out using the paper, and when they’ve reached room temperature cut into nine squares. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Baking recipes, Chocolate recipes, Fruit recipes, Dessert recipes, Brownie recipes, Blackberry recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories