Tuesday, 27 June 2017

Easy Cocoa Brownies with Tayberries

I am not joking when I write that I have made cocoa and chocolate brownies (minus the fruit topping) at least four times this month.  

 Three times in one week, that I had to go out and get more fairtrade cocoa brownies.  First lot of brownies were for us, second for family, third time for friends and more recently for  some work colleagues.
One of my cute nieces and she is rather cute describes these as lush, and I have to concur, these were lush and proper squidgy.  She was even more delighted that her brownies were not topped with fruit, unlike these that are topped with luscious, fat juicy tayberries.    
I do like tayberries, but don't come across them that often.  In fact the last time I had a tayberry was when I lived in Scotland, not long followed by Karaka Blackberry. These tayberries come from a little place called the Fruit Machine, though it does sell vegetables too.  
Fellow blogger who likes to call herself Matron at Down on The Allotment describes Tayberry as a cross between a blackberry and a raspberry. The fruit topping is not necessary on these Cocoa Chocolate Brownies, but I like to get fruit in my diet somehow.  

 I am sharing these with Tin and Thyme for We Should Cocoa and Jibber Jabber for Love Cake.  
Other Cocoa and Chocolate Brownie Recipes on the Blog
Raspberry Brownies
Red Dragon Chili Brownies
Strawberry Cream Cheese Brownies
Sweet Potato and Cranberry Brownies
Vegan Hot Chocolate Marshmallow Brownies


 Cocoa and Tayberry Brownies
Makes 1 x 8 inch square tin, cut about 9, even more if you cut them into smaller bites!
Ingredients 
115g butter
45g cocoa powder
2 eggs, lightly beaten
225g caster sugar
1 teaspoon vanilla essence
55g self-raising flour
50g chocolate chips
Optional: black berries or other seasonal red berries
Method 
Preheat oven to gas mark 4/180oc.
Line an 8 inch square tin with baking paper or grease well. 
Melt the cocoa powder over gentle heat. 
Remove from the heat and allow to cool a little.
In a bowl, beat the eggs with the sugar, then stir into the cocoa mixture and vanilla. 
Sift in the flour and fold in gently
Spread mixture into prepared pan and evenly scatter over the chocolate chips and tayberries. raspberries or black berries.
Bake for 30 minutes or until top is firm, but damp in centre.
Set aside to cool before slicing.
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14 comments:

  1. Choclette Blogger27 June 2017 at 20:51

    Four batches of brownies in a month Shaheen? That's some going for someone who isn't that keen on chocolate ;) The tayberries look superb on top of these brownies. I bet they offset the sweetness nicely. Thanks for sharing with #WeShouldCocoa.

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:00

      Thanks Choclette, Yes I agree - but in my defence, they were not all for me, though I did indulge a little. The tayberries were wonderful, except for the pips.

      Delete
  2. Jibber JabberUK27 June 2017 at 21:14

    I love putting fruit with chocolate cakes as it really cuts through the richness. We have a glut of red berries at the allotment at the moment. Making four lots of brownies this month is pretty good going!

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:01

      Me too, but some people dont like fruit cakes which is sad really because it transforms cake

      Delete
  3. Johanna GGG28 June 2017 at 13:27

    Snap - I posted brownies yesterday too - though no fruit or eggs. Though I would be quite happy with berries in mine or on the side. Never heard of Tayberries but they do sound scottish and interesting.

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:02

      I know, I saw and admired them. Tayberries are proper fat and juicy, the only thing - these were quite pippy like grape seeds, but that is okay

      Delete
  4. Kari28 June 2017 at 14:58

    Between your recent brownie baking and fudge making, I bet you are popular with your friends and family :-)

    These sound lovely and I have never tried or even seen tayberries so am intrigued by their inclusion.

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:03

      I like to think so, def. with the younger folk in the family.

      I hope you get to try tayberries some day.

      Delete
  5. e29 June 2017 at 02:55

    Tayberries are new to me. Can you use the same cocoa for drinking when baking? I don't buy it often, as you can tell...Best to you and D!

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:04

      I use cocoa that is suitable for both baking and drinking, though for drinking making cocoa drink is a little more time consuming over the pot simmering with sweetener and milk, but you def taste the difference as opposed to ready mad hot choc drinks.

      Delete
  6. Galina Varese29 June 2017 at 11:46

    Most beautiful brownies, I'd be happy with a slice or two. I grow tayberries in the garden, but don't have many yet.

    ReplyDelete
    Replies
    1. Shaheen1 July 2017 at 11:05

      Thank you Galina. Your lucky to soon be tucking into homegrown tayberries, we have some brambles in the garden I was going to cut them but they are actually producing blackberries, so I will keep them until harvest.

      Delete
  7. Kate Glutenfreealchemist2 July 2017 at 21:14

    That sounds like a lot of brownies! 4 batches?
    If they were all this good, then I am sure they didn't last long.I always love berries with brownie xx

    ReplyDelete
    Replies
    1. Shaheen3 July 2017 at 13:05

      Yes I agree, lots of brownies but thank goodness for being to share them.

      Delete

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