Blackberries and chocolate are already a natural pair. Add a touch of balsamic glaze and the brownies become richer and more balanced. These Blackberry Balsamic Brownies are dense and fudgy, packed with roasted blackberries and pockets of melted chocolate. The balsamic adds just enough brightness to keep every bite from feeling too sweet.
If you like fruit in your brownies, you’ll want to try my Roasted Cherry Brownies, too. Both recipes take a classic brownie and add something a little unexpected!
Ingredients & Substitutions
- Fresh blackberries: Fresh berries work best here. Gently toss them with the granulated sugar before roasting. Frozen blackberries are not recommended.
- Balsamic glaze: Adds a tangy flavor that balances the sweet berries and rich chocolate. Use balsamic glaze, not plain balsamic vinegar.
- Semisweet chocolate chips: Add rich chocolate flavor and pockets of melted chocolate throughout the brownies. You can use milk or dark chocolate chips if preferred.
- Vegetable oil: Keeps the brownies moist and fudgy. A neutral oil, such as canola oil, can be used.
- Granulated and light brown sugar: The combination adds sweetness and helps give the brownies a fudgy texture.
- Eggs: Room-temperature eggs blend more easily into the batter and help give the brownies structure.
- Vanilla: Adds flavor and complements the chocolate and berries.
- All-purpose flour: Provides structure for the brownies. Measure it carefully so they don’t become too dense.
- Dutch-processed cocoa powder: Gives the brownies a deep chocolate flavor and dark color. I recommend Dutch-processed cocoa for this recipe.
- Kosher salt: Balances the sweetness and enhances the chocolate flavor.
Why This Recipe Works
- Roasting the blackberries first concentrates their flavor and removes excess moisture so the brownies stay fudgy instead of soggy.
- A small amount of balsamic glaze adds brightness that cuts through the rich chocolate and sweet berries.
- Beating the eggs and sugars until thick and pale gives the brownies structure and that classic dense, fudgy texture.
- Folding in the berries at the end (and pressing a few on top) keeps them from sinking or bleeding too much into the batter.
Tips for the Best Blackberry Balsamic Brownies
- Drain the berries well. Roasted blackberries release quite a bit of juice. Drain off the excess before adding them to the batter to help keep the brownies from becoming too wet.
- Don’t skip roasting the berries. Roasting softens the blackberries and removes some of their extra moisture before they go into the brownies.
- Don’t overmix the batter. Once you add the flour and cocoa, mix just until combined. Overmixing can make the brownies less tender.
- Watch the baking time. The added fruit can make the center take a little longer to bake. Look for moist crumbs on a toothpick, but no wet batter.
- Cool before slicing. The brownies will continue to set as they cool. For the cleanest slices, let them cool completely.
- Add the berries while the brownies are warm. Gently pressing the reserved roasted blackberries into the top right after baking helps them settle into the brownies.
FAQs
Can I use frozen blackberries?
I recommend using fresh blackberries for this recipe. Frozen berries can release more liquid as they roast, which can make the brownies too wet.
Can I skip roasting the blackberries?
I don’t recommend it. Roasting the blackberries first concentrates their flavor and removes excess moisture so the brownies stay fudgy instead of soggy.
Can I use regular balsamic vinegar instead of balsamic glaze?
No, I recommend using balsamic glaze. It is thicker and sweeter than regular balsamic vinegar and gives the blackberries the right balance of tangy and sweet flavor.
Can I make these brownies without the balsamic glaze?
Yes. You can leave out the balsamic glaze if you prefer. The roasted blackberries will still add plenty of flavor, but you will miss the little bit of tang that balances the sweetness of the berries and chocolate.
Can I use a different type of chocolate chips?
Yes! Semisweet chocolate chips work well, but you can use milk chocolate or dark chocolate chips if you prefer. Dark chocolate would be especially good with the sweet blackberries and balsamic glaze.
Do the brownies taste strongly of balsamic vinegar?
No. The balsamic glaze adds a little tang that helps balance the sweetness of the blackberries and chocolate. It should not overpower the brownies.
Why do I need to drain the roasted blackberries?
Roasting releases liquid from the blackberries. Draining the extra juice helps keep that moisture from making the brownie batter too wet. But don’t throw the juice away! It is delicious drizzled over ice cream (try it over your favorite no-churn ice cream recipe!) or yogurt.
How to Store Blackberry Balsamic Brownies
Room Temperature: Store the brownies in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, you can refrigerate them in an airtight container for up to 4 days. Let them come to room temperature before serving for the best texture.
Freezer: Once completely cooled, wrap the brownies tightly and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
Blackberry Balsamic Brownies
Ingredients
Roasted Blackberries
- 1 ½ cups (216 g) fresh blackberries
- 2 teaspoons granulated sugar
- 2 tablespoons balsamic glaze
Brownies
- 1 ¼ cups (227 g) semisweet chocolate chips, divided
- ¾ cup (163 g) vegetable oil
- 1 cup (200 g) granulated sugar
- â…” cup (133 g) light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (118 g) Dutch-processed cocoa powder
- ½ teaspoon kosher salt
Instructions
Blackberries
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Add the blackberries to a bowl and gently toss with the sugar. Spread them in a single layer on the prepared baking sheet.
- Roast for 10 to 12 minutes, or until the blackberries have softened and started releasing their juices. Remove from the oven and let cool slightly.
- Carefully drain any excess liquid from the berries. You can save the blackberry juice for drizzling over ice cream, yogurt, or another dessert.
- Gently toss the roasted blackberries with the balsamic glaze. Set aside.
Brownies
- Reduce the oven temperature to 350°F. Lightly spray a 9×9-inch baking pan with nonstick spray and line it with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, combine ½ cup of the chocolate chips and the oil. Microwave in 15-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar, brown sugar, eggs, and vanilla on high for 5 to 6 minutes, or until the mixture is pale, thick, and about doubled in volume.
- With the mixer on low, slowly add the melted chocolate mixture. Mix just until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix on low just until combined.
- Fold in the remaining ¾ cup chocolate chips and about 1 cup of the roasted balsamic blackberries. Be careful not to overmix.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 30 to 38 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Start checking around 30 minutes, as the added fruit may increase the baking time slightly.
- Immediately after removing the brownies from the oven, gently press the remaining roasted balsamic blackberries into the top.
- Let the brownies cool in the pan for at least 30 to 45 minutes before cutting. For the cleanest slices, let them cool completely before serving.
Did you make this recipe?
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