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Stack of Blackberry Balsamic Brownies surrounded by more brownies on a wooden table.
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5 from 1 vote

Blackberry Balsamic Brownies

These Blackberry Balsamic Brownies are rich, fudgy, and loaded with roasted blackberries and chocolate chips. The balsamic glaze adds just a little tang to the sweet berries, making these brownies anything but ordinary!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Keyword: Blackberry Balsamic Brownies
Servings: 9 brownies
Calories: 552kcal
Author: Amanda Rettke--iambaker.net

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
  • ⅔ 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

Topping (optional but highly recommended)

  • 1-2 tablespoons balsamic glaze, for drizzling

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.
  • Just before serving, drizzle 1-2 tablespoons balsamic glaze over the top.*

Notes

*Use balsamic glaze, not plain balsamic vinegar. Start with 1 tablespoon on the finished brownies and add a little more if you want a stronger tang. (Highly recommend, it's amazing!)

Nutrition

Serving: 1brownie | Calories: 552kcal