Ingredients

How to make it

  • Preheat oven to 300 then place blackberries in bowl of food processor fitted with metal blade.
  • Pulse until liquefied then strain through fine strainer into 5 quart bowl using rubber spatula.
  • Discard seeds then set aside until needed.
  • In a sifter combine flour, baking powder and salt.
  • Sift onto a large piece of wax paper and set aside until needed.
  • Heat 1” water in bottom half of double boiler over medium heat.
  • Place white chocolate and 4 ounces of butter in the top half.
  • Use a rubber spatula to stir the chocolate and butter until completely melted and smooth.
  • Transfer melted white chocolate and butter to empty 5 quart bowl and set aside until needed.
  • Heat 1” water in bottom half of double boiler over medium heat.
  • Place semisweet chocolate and remaining butter in top half of double boiler.
  • Use a rubber spatula to stir chocolate and butter until completely melted and smooth.
  • Transfer melted semisweet chocolate and butter to an empty 5 quart bowl and set aside.
  • Place eggs, sugar and vanilla extract in bowl of electric mixer fitted with a balloon whip.
  • Whisk on high for 2 minutes until soft.
  • Use spatula to scrape down sides of bowl then whisk on high 4 minutes until slightly thickened.
  • Operate mixer on low while gradually adding sifted dry ingredients until incorporated.
  • Remove bowl from mixer and add the sour cream then use spatula to mix ingredients well.
  • Portion 2 cups of the batter into bowl containing puréed blackberries and stir until smooth.
  • Portion 1 cup of the batter into bowl containing melted white chocolate and stir until smooth.
  • Portion remaining 2 cups batter into bowl containing melted semisweet chocolate and stir well.
  • Pour dark chocolate batter into rectangular nonstick baking pan and spread evenly over bottom.
  • Pour white chocolate batter onto top of dark chocolate batter in swirls.
  • Pour blackberry batter over the other two batters in the same manner.
  • Use blade of a paring knife to swirl batters together in a fanciful pattern.
  • Bake on center rack of preheated oven until toothpick inserted in center comes out clean.
  • Remove brownies from oven and allow to cool in pan at room temperature for 1 hour.
  • Use a serrated knife with rounded tip to cut the brownies into squares.
  • Refrigerate brownies 3 hours before serving.

Reviews & Comments 7

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    " It was excellent "
    hunnee ate it and said...
    right off the bat, I could tell this is a definate keeper ;)
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    " It was excellent "
    debbie919 ate it and said...
    The title of this recipe definitely grabbed my attention, and now that I've read it, I'm hooked! Sounds divine, and kudos to your aunt, and to you for posting it...thanks, and a high five for ya. =)
    Deb
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  • fizzle3nat 5 years ago
    These are sheer decadence! I will definitely have to try these. Great post! - Natalie
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  • borinda 5 years ago
    FINALLY - A recipe from your family has caught my eye and does this sound wonderful! I'm definitely going to surprise my family with these one day.
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    " It was excellent "
    karlyn255 ate it and said...
    yumm, and blackberries are huge here and in season in two months....wild in my woods.thanksso much
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    Our 5++. Super Brownie recipe!
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    " It was excellent "
    momo_55grandma ate it and said...
    an over the top brownie{Yummie love it} high5 thanks
    Was this review helpful? Yes Flag

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