Blackberry and rosemary chocolate brownies

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 25 mins 45 mins 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 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. Preheat the oven to 180C/170C fan/gas mark 4. 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). 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. Chop the remaining 100g dark chocolate into little chunks and set aside. 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. 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. Carefully fold in the chocolate pieces and 130g blackberries. 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). Leave the brownies in the tin until they are warm (they are too fragile when hot). Lift them out using the paper, and when they’ve reached room temperature cut into nine squares.