I was looking through my Mum's cookbooks vaguely thinking about things I could do with loganberries and this recipe popped out at me. I had given her some loganberries which she had frozen on a tray and then packed into bags. Perfect for baking. I really enjoyed these brownies and loved the addition of the fresh fruit.
Chocolate Loganberry Brownies (adapted from Leiths Baking Bible)
200g caster sugar
115g butter, melted and cooled
1 tsp vanilla essence
55g self raising flour
45g cocoa powder
115g fresh loganberries
For the icing
85g plain chocolate, broken into small pieces
Heat the oven to 180C. Grease and line an 8in square tin.
Beat the eggs and sugar together until pale and fluffy, then beat in the cooled butter and vanilla essence.
Sift the flour and cocoa powder together into the bowl and fold into the egg mixture with a metal spoon. Fold in half the loganberries.
Spread the brownie mixture into the tin then scatter the remaining brownies over the top.
Bake for 30-35 mins until risen and set. A skewer should come out slightly sticky. Allow to cool.
Make the icing: place the chocolate and butter unto a small bowl set over a pan of boiling water. Melt and stir together. Spread over the cooled brownies.
Chill until required and cut into pieces.