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Recipe Blackberry Brownies

Recipe Blackberry Brownies

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I saw something like this on pinterest, but it was called bluies – where someone got the idea to use blueberries in their brownie mix.

It looked really cool, but I don’t grow blueberries.

I do have blackberries, so I figured, what the heck, I would try it.

Since I am substituting something I can grow (blackberries) for something I cannot (Chocolate), I am making a prepper desert because I can store or grow everything needed.

I now share my recipe for Blackberry Brownies – you could call them blackies, but some social justice warrior would probably make a stink for some non-existent slight.


  • 2 1/2 cups fresh blackberries
  • 1 1/2 sticks butter
  • 1 3/4 cups white sugar
  • 3 large eggs
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp fresh squeezed lemon juice
  • Grated rind from whole lemon – about 2 tsp
  • 1 heaping cup of flour – or up to 1 1/4 cups
  • 1 cup chopped walnuts


  • In a large sauce pan on medium heat, cook 2 cups of the berries.
  • Gently smash them using a fork or potato masher.
  • Cook for 8 to 10 minutes, or until most all of the liquid has evaporated and you have a thick syrup.
  • When stirring the syrup occasionally stir the mixture away from the bottom of the pan. When the syrup moves very slowly to fill back in the space add the lemon juice and rind and stir to combine.
  • Immediately take off the heat and add the butter stirring to melt.
  • When melted, add the sugar and stir to combine.
  • After the sugar has been incorporated, the mixture should be cool enough to add the eggs.
  • Add them one at a time mixing each one well into the batter. Then add the vanilla.
  • Add the cinnamon and salt to the flour and stir with a fork. Then, add the flour mixture all at once. Gently fold the flour into the mixture.
  • When all combined, beat the mixture for 60 to 80 strokes. If the batter seems too wet, add a little more flour.
  • Next, add the walnuts and the 1/2 cup of remaining fresh blackberries on top and stir to combine.
  • Pour into a prepared 8″ square cake pan and bake at 350 for 40 to 50 minutes. This is a wet batter and takes a little longer than regular brownies.
  • Test as you would for brownies. Cool before cutting and serving.

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