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!
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