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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Record your recipes and experiments — organized cooking journal
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Heat oven to 375°F. Melt the butter and pour it into a 13x9-inch baking dish; set aside. In a medium-sized bowl, combine the flour, 1 cup of sugar, baking powder, and salt. Then stir the milk and vanilla in periodically until all the dry ingredients are moistened and it forms a loose batter. Pour batter over the butter in the baking dish but do not stir! Set aside. Bring blackberries and remaining 1/3 cup of sugar just to a boil over medium-high heat, stirring often. Pour the blackberry mixture over the batter but do not stir. Bake 35-40 minutes or until the top is golden brown. Serve warm with fresh whipped cream or vanilla ice cream!