My favorite use for blackcurrants is perhaps in blackcurrant sauce to accompany meats, particularly pork or ice cream. This week, I decided to make a rich chocolate brownie using blackcurrants. I absolutely adore brownies. They’re one of the simplest desserts to make and one of the most often ordered ones if they’re on the menu.
- 3 ½ cups black currant (can be frozen)
- 7 oz black (80–85% cocoa) chocolate
- 9 tbsps butter
- 2 large eggs
- 2 cups brown sugar
- 1 cup flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch of sea salt
- Preheat oven to 340° F (170° C).
- Grease with butter and sprinkle with flour a square baking dish.
- Melt butter and chocolate in a microwave or water bath.
- Combine eggs, sugar and vanilla and beat up with a mixer. Stir in the chocolate mass with a spatula. Spoon into flour, sifted with baking powder and salt.
- Add currant and mix gently.
- Place the dough in the prepared baking dish and tap it on the table gently to remove air bubbles. Bake for 30–35 minutes. Allow the brownies to cool completely before serving.