Chocolate. Brownies. Blackberries. Meringues. So pleasing to the eye and so delightful on the tongue. If you’ve been following my humble blog over the last few months, you’ll know I’ve been thrilled to see my creative dreams come to life in recent collaborations with internationally renowned lifestyle brand, Marimekko. I’ve had the pleasure of creating recipes like this celebratory Chocolate Golden Honeycomb Cake, this classy French Earl Grey Bundt Cake and this tropical Strawberry Hibiscus & Coconut Cake, inspired by various Marimekko prints and collections. So many delightful cakes, designs and flavour profiles, yet these dreamy brownies have quickly become a firm favourite.
The combination of blackberry and brownie was inspired by the pastel pink, purple and chocolate tones appearing in this season’s distinctive Marimekko Unikko print. The blackberries keep the brownies fresh and are a nod to the Australian summer, while the whimsical nature of the meringue kisses reflects the playful Unikko pattern. Styled with white anemones for a touch of sophistication, these brownies are a special treat for a special collection.
Meringue Kissed Blackberry Brownies
Fresh tart blackberries contrast beautifully with sweet crisp meringue kisses in these sophisticated gourmet chocolate brownies perfect for any occasion.
- 100g unsalted butter
- 100g good-quality dark chocolate
- 100g (1/2 cup, firmly packed) brown sugar 75g (1/3 cup) caster sugar
- 2 large eggs, at room temperature
- 150g (1 cup) plain flour, sifted
- 3 tbsp dutch-process cocoa, sifted
- 1/2 tsp baking powder, sifted
- 1⁄4 tsp fine sea salt
- 24 fresh blackberries (approx. 200g)
- 30 meringue kisses, to decorate
Blackberry Cream Cheese Frosting
- 120g cream cheese
- 60g unsalted butter, softened 180g icing sugar
- 50–60g fresh blackberries
- 50g good quality dark chocolate
- 25g unsalted butter
- Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole 5cm mini cheesecake pan (or mini brownie or cake pan).
- Melt butter and dark chocolate in small saucepan on low heat until smooth, then set aside to cool for 10 minutes.
- Beat eggs and sugars until pale and smooth, then pour in melted chocolate mixture until combined.
- Sift together flour, cocoa, baking powder and salt, then add sifted dry ingredients to batter while beating on low speed, until mixture is smooth. Take care not to overmix.
- Divide mixture equally between cake pan holes, then place one blackberry into the centre of each brownie. Reserve the remaining 12 blackberries to decorate.
- Bake for 17-18 minutes or until cake springs back and a cake tester comes out with moist crumbs. Don’t be tempted to leave the brownies in the oven any longer – they will firm up as they cool and taste much better with a moist centre than being hard and crunchy. Allow to cool 10 minutes in pan, then turn out and cool completely on a wire rack.
Blackberry Cream Cheese Frosting
- Blitz blackberries in a food processor, then press through a sieve to achieve a smooth blackberry puree.
- Beat butter and cream cheese until smooth and well combined, then add sugar and beat until light and fluffy.
- Slowly add blackberry puree slowly until frosting is pale purple and fluffy. You may not need all the puree to achieve the desired texture.
- Place frosting in a piping bag fitted with a large round nozzle (10-15mm) for ease when assembling.
- Melt chocolate and butter together, then place in a piping bag with the end snipped off (2-3mm hole) for easy drizzling.
- Place brownies upside-down on serving plate, then pipe with frosting and chocolate drizzle.
- Decorate with 2 meringue kisses and 1 blackberry per brownie, then crush remaining meringue kisses and sprinkle on top for extra texture and aesthetics.
Makes 12 individual (5cm) brownies