Blueberry Brownies

Blueberry-chocolate-brownies-gluten-free-brownies-baking-under-10-ingredients-healthy-vegetarian

These Blueberry Brownies blend rich chocolate with juicy blueberries, using simple pantry ingredients for a delightful and easy brownie recipe!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings squares

Calories 2695kcal

Author Samantha Pickthall

Ingredients

2/3 cup almond flour
3 Tbsp unsweetened natural cocoa powder, or Dutch-process cocoa powder
115 g plain dark chocolate block, broken into squares
100 g coconut oil
3/4 cup coconut sugar
3 large eggs, lightly whisked, at room temperature
1 tsp vanilla extract
1 1/2 cups fresh blueberries, or frozen blueberries

Instructions

Preheat Oven: Set your oven to 356ºF (180ºC). Line a 9 x 9 inch square baking pan with parchment paper and set aside.
Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond meal and cocoa powder. Set aside.
Melt Chocolate and Oil: Set up a double boiler with a heat-proof bowl over simmering water and add the broken up chocolate and coconut oil. Melt over low-medium heat until smooth and shiny.
Add Sugar: Once the chocolate is completely melted, remove from heat. Add sugar and whisk until the sugar has dissolved.
Cool Chocolate Mixture: Allow the chocolate mixture to cool slightly for about 10 - 15 minutes until it’s no longer hot to the touch otherwise your eggs will curdle when added.
Add Vanilla and Eggs: Pour in the lightly whisked eggs and vanilla and whisk until well combined.
Combine with Dry Ingredients: Add the almond and cocoa mixture to the chocolate mixture and gently fold until incorporated. Avoid overmixing.
Fold in Blueberries: Fold through one cup of the blueberries.
Prepare Baking Tin: Pour the batter into the prepared baking tin. Scatter the remaining half a cup of blueberries over the top.
Bake: Bake for 25-30 minutes, or until the brownie springs back when touched, and a skewer inserted into the middle comes out with a few moist crumbs, not wet batter. Slightly underbaking brownies will keep them fudgy.
Cool: Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares and enjoy!

Notes

Store: Keep the brownies in an airtight container in the pantry for 3-4 days.

Freeze: Wrap the brownies individually in cling film and store them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Thaw: Thaw the brownies at room temperature before serving.

Nutrition