Dark Chocolate and Blackberry Skillet Brownies

Share Recipe

Prep Time10 min

Use blackberries as a healthy alternative to chocolate chips in this skillet brownie.

Dark Chocolate and Blackberry Skillet Brownies


  • 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
  • 1½ cup sugar
  • 2 pinch salt
  • 1¼ stick butter (10 tablespoons), melted
  • 1 teaspoon 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!
Dark Chocolate and Blackberry Skillet Brownies

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!