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