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Blackberry Brownies

Chocolate Macarons with Salted Caramel

Makes: 1 8″ × 8″ pan of brownies

Juniper Chocolate Frosting


  • 1 cup unsalted butter, softened
  • ½ cup sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons cocoa powder
  • 1 teaspoon ground juniper berries


1. In the bowl of a stand mixer fitted with the whisk attachment, beat butter about 2 minutes until creamy.
2. Add condensed milk, vanilla, cocoa, and juniper berries, and continue beating until soft and fluffy, about 5 minutes.

Blackberry Brownies


  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup unsalted butter, melted
  • 3 teaspoons pure vanilla extract
  • ½ cup cocoa powder
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 pint fresh blackberries
  • 1 batch Juniper Chocolate Frosting


1. Preheat oven to 375°F. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, eggs, melted butter, and vanilla, about 1 minute. Add cocoa, flour, salt, and baking powder, and continue mixing until combined.

2. Pour batter into an 8″ × 8″ greased brownie pan. Press blackberries into the batter in rows. Bake for 25—30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before frosting with the Juniper Chocolate Frosting.

Excerpted from The Dollop Book of Frosting by Heather Saffer, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved.

Photos courtesy of Matt Wittmeyer Photography

Check out more recipes from The Dollop Book of Frosting

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