These Dark Chocolate Blackberry Brownies are filled with juicy, sweet blackberries and rich dark chocolate. Fudgy, rich, and sweet.
This week. This week has been one to remember, that’s for sure. We had snowfall in South Texas- two days in a row and for the third time in a month!
It has been such a fun change of pace. Waking up to white everywhere, school and work “snow days,” and working from home all day, in my pajamas. Told ya, it’s been quite the week! It secretly makes me wish we lived in a place where it snows on the regular. I don’t know how well I would do living the day-to-day life in snowy weather, but I’d be willing to give it a shot. Any Colorado or Idaho residents reading this? Let me hear your convincing argument. ;)
Staying home, with the freezing weather outside (literally freezing), provides any cook, baker, or foodie the perfect opportunity to be in the kitchen. And I took full advantage, starting with these Dark Chocolate Blackberry Brownies. YES, blackberries. They are undeniably sweet and juicy, making for a fudgy, flavorful, rich brownie. Do I have you preheating your oven and rinsing blackberries, yet?
After several failed attempts to perfect this recipe, I’ve finally done it. Needless to say, this delicious dessert was very hard-earned.
What You Need to Make Dark Chocolate Blackberry Brownies
Blackberries (or blueberries)
Organic coconut sugar
How to Make Dark Chocolate Blackberry Brownies
Preheat your oven to 325F and line a 9×9 baking pan with parchment paper.
Combine all the dry ingredients in a large bowl. Set aside. In a mixer (or using an electric hand mixer), combine the coconut oil and sugar. Add the honey, eggs, and vanilla. Slowly, add the dry ingredients and mix.
Stir in the blackberries and chocolate chips.
Pour the batter into the parchment paper. Bake for ~25 minutes or until he edges are crisp and the middle is slightly under-baked.
Place the baking dish on a cooling rack to let cool for at least one hour (if you can wait that long). Slice, then serve!
Per my momma’s discovery, you can easily swap blackberries for blueberries in a 1:1 ratio. The result is an even sweeter, juicer, and tastier brownie!
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened dark cocoa powder
- 1/3 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Sprinkle of sea salt
- 1/3 cup coconut oil, melted and cooled
- 2 eggs, room temperature
- 1/4 cup honey
- 1 tbs vanilla extract
- 1 cup blackberries (or blueberries), slightly mashed
- 1/2 cup dark chocolate chips
- Preheat oven to 325F and line a 9x9 glass baking dish with parchment paper.
- Combine the almond flour, tapioca flour, coconut flour, cocoa powder, cinnamon, sea salt, and baking powder in a large bowl.
- Using an electric mixer, combine the coconut oil and coconut sugar. Add the eggs, honey, and vanilla. Mix well.
- Add the dry ingredients to the wet ingredients and mix. Add in the blackberries and dark chocolate chips. Stir.
- Pour the batter into the prepared baking sheet and bake for 25-30 minutes. Use a toothpick to test.