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Dark Chocolate and Blackberry Skillet Brownies

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  • ½ cup Guittard cocoa rouge (get unsweetened dark chocolate cocoa powder if you can’t find exact brand) **it is an extra dark cocoa powder that makes for uber rich and moist brownies! 

  • ½ cup all purpose flour 

  • 1 ½ cup sugar

  • 2 pinch salt

  • 1 ¼ stick butter (10 T), melted

  • 1 tsp vanilla

  • 3 eggs, whisked together

  • 1 cup lightly chopped blackberries

  • 3 cups California Giant blackberries, halved + ½ cup sugar for garnish


  • Preheat cast iron skillet in a 350 degree oven 

  • In a large mixing bowl, stir together the cocoa rouge, flour, sugar, and salt until well combined

  • Add melted butter, vanilla, and eggs.  Stir till no clumps are left and well combined.

  • Stir in chopped blackberries.

  • Remove skillet from oven and quickly and evenly spread the brownie batter.

  • Return to oven and bake for 30 minutes or until a toothpick comes out clean.

  • While brownies are baking, gently toss halved blackberries together with ½ cup sugar and let marinate, stirring occasionally.

  • Once brownies have cooled slightly, cut a slice from the skillet and top with vanilla ice cream and macerated blackberries!

prep time
total time
CALORIESper serving
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10 minutes
40 minutes
Berry Sweet Cravings eBook Download | California Giant Berry Farms