Blueberry Chocolate Brownies
Author: 
Recipe type: Brownies, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 squares
 
Ingredients
  • ⅔ cup almond meal
  • 3 Tbsp cocoa powder, I use Dutch process cocoa powder
  • 115g dark chocolate, or dark cooking chocolate, broken into squares
  • 100g coconut oil
  • ¾ cup coconut sugar
  • 3 large eggs, room temperature and lightly whisked
  • 1 tsp vanilla bean extract
  • 1½ cups fresh or frozen blueberries
Method
  1. Preheat oven to 180ºC (356ºF) and line a 9” x 9” square baking tin with parchment paper, set aside.
  2. In a mixing bowl, combine almond meal and cocoa, mix well and set aside.
  3. In a double boiler over low-medium heat, melt chocolate and coconut oil together until smooth and shiny.
  4. Once completely melted, remove from heat and add sugar, whisk until sugar has dissolved.
  5. Set chocolate mixture aside to cool slightly before adding eggs, approx. 10 mins.
  6. Stir through vanilla.
  7. Pour in lightly whisked eggs, mix until well combined.
  8. Add dry mixture into chocolate mixture, gently folding until just combined, do not over mix.
  9. Fold through ¾ cup worth of the blueberries (half of the quantity of blueberries).
  10. Pour batter into prepared baking tin.
  11. Scatter over remaining blueberries.
  12. Bake for 25-30 minutes or until brownie springs back when touched or until a skewer inserted into the middle comes out clean.
  13. Remove and cool in pan for 10-15 minutes.
  14. Transfer to a wire rack to cool completely.
  15. Cut into squares and serve.
Notes
Store in an airtight container, in the pantry, for 3-5 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/blueberry-chocolate-brownies/