Fudgy Gluten-Free Blackberry Brownies

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Last Updated on May 4, 2020 by Priscilla

side angle of stacked blackberry brownies on marble surface with glasses of milk in background

Chocolate and berries of any kind are such a wonderful combination. I’ve made my share of many types of brownies, but these are a new favorite. They combine chocolate, blackberries and tahini paste and are so decadent and fudgy. They’re also super easy and gluten-free!

What’s the secret to EXTRA FUDGY brownies?

I made many a batch of brownies, but only recently learned the secret to extra fudgy ones. After reading one of Alton Brown’s brownie recipes, I saw that he essentially baked his brownies twice: essentially baking half way, resting at room temperature for a bit, and then finishing the brownies off in the oven again. I was intrigued, so I started making all brownies that way, and they definitely live up to the hype. By only baking the brownies halfway and letting them sit for a little, the outside “crust” of the brownies cook at a lower temperature, preventing the crust from puffing up or cooking too quickly. As someone who loves fudgy brownies all of the way through, this was a huge win to me!

flat lay of blackberry brownies arranged in a rectangle, bottom left brownie has a bite taken out of it

What type of chocolate should I use?

This recipe uses chocolate in two different ways – chocolate is melted into the batter, and the batter is also studded with mini chocolate chips. This helps yield a super fudgy and chocolatey brownie. For the chocolate in the batter, I used 70% chocolate. For the mini chips, I use Enjoy Life semi-sweet mini-chocolate chips. If you want a sweeter brownie, you can add even more mini chips to the batter.

Making Substitutions to this Recipe

Cacao Powder vs Cocoa Powder in Brownies

While both cacao and cocoa powder are derived from the cacao plant, they are a little different. Cacao powder comes from raw and then fermented cocoa beans, while the beans for cocoa powder also get roasted. The cocoa powder is therefore stripped of some nutritional benefits in the roasting process, but also ends up with a richer, chocolatey flavor. Cacao and cocoa behave a little differently in recipes, and cacao powder is also a little more bitter than cocoa powder, which can change the flavor profile of some sweets. I have Not tested this recipe using cocoa powder, but if that’s all you have on hand, you can try to substitute it for the cacao powder 1:1, and add ½ tsp baking soda to the recipe. 

side angle of stacked blackberry brownies on marble surface with glasses of milk in background

Do I have to use Tahini?

Tahini isn’t a shelf-staple in everyone’s homes (although it should be!!) so you may not have any. I really like using tahini paste and highly recommend it for this recipe, but you can also use almond butter in its place. Make sure your almond butter doesn’t have any extra additives like palm oil, which may change the texture of the brownies.

Interested in more easy gluten-free sweet treats? Try your hand at these:

3 process photos for blackberry brownies. 1st is batter with a spoon in it, second is batter pull with a spoon, third is flatlay of batter with blackberries and chocolate chips

Making Extra Fudgy Blackberry Brownies

This recipe is super simple and requires the following ingredients:

  • Salted butter
  • Chocolate chips/chopped chocolate (semi-sweet and 70% chocolate)
  • Coconut sugar
  • Tahini paste
  • Almond milk
  • Vanilla
  • Cacao powder
  • Gluten-free flour
  • Eggs
  • Blackberries

First, you will melt the butter and chocolate over a double boiler or in a microwave until it becomes smooth and velvety. Next, you will whisk in the coconut sugar, tahini paste, milk and vanilla extract.

After that, add the dry ingredients, the cacao powder and flour, and stir to combine. Whisk in your eggs and fold in the blackberries and chocolate chips. I used frozen blackberries that I thawed prior to adding to the batter. If you plan to use fresh blackberries, give them a rough chop before adding to the brownie batter.

You will pour the batter into a 8”x8” baking dish and bake for 12 minutes. Then the secret step to the fudgy brownies – you’ll remove the pan from the oven and let it rest on your counter for 10 minutes. After that, the brownies go back into the oven for another 10-12 minutes. These brownies taste even better after they’ve fully cooled and been refrigerated! 

*Also a recipe “oops” here: I didn’t add baking soda when I was initially testing these. It actually turned out for the best and I really enjoyed how dense they were without the baking soda!

Gluten-Free Fudgy Blackberry Brownies - Priscilla Cooks
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Fudgy Gluten-Free Blackberry Brownies

These super chocolatey brownies are gluten-free, simple to make, and studded with tart blackberries and sweet chocolate chips.
Course Dessert
Cuisine American
Keyword chocolate, dessert, gluten-free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 large squares
Calories 306kcal

Equipment

  • 8"x8" baking pan
  • Mixing Bowl
  • whisk
  • spatula

Ingredients

  • 1/4 cup salted butter
  • 70 grams 70% chocolate chips or chopped
  • 1/2 cup coconut sugar
  • 1/3 cup tahini paste
  • 3 tbsp. milk (I used almond milk)
  • 1 tsp. vanilla extract
  • 1/2 cup cacao powder*
  • 1/4 cup gluten-free flour blend
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup frozen blackberries** (thawed and drained)
  • 1/3 cup mini chocolate chips

Instructions

  • Preheat your oven to 325 degrees Fahrenheit.
  • Pour the butter and 70g chocolate into a microwave-safe bowl. Microwave for 20 second increments, stirring in between, until the mixture is melted and smooth.
  • Mix in the coconut sugar, tahini paste, milk, and vanilla extract. 
  • Use a strainer or sifter to sift in the cacao powder and flour.
  • Whisk in the eggs and egg yolk until the batter is smooth.
  • Fold in the blackberries and chocolate chips. If the blackberries are very large, you can cut them in half before adding them to the batter.
  • Pour the batter into a greased and parchment-lined 8”x 8” baking pan. Place the brownies in the oven for about 12 minutes.
  • Remove the pan of brownies and let them rest for 7-10 minutes. Then place the brownies back into the oven for approximately 10 more minutes. When done, the center of the brownies should read about 175-180 degrees with a thermometer, or be just firm to the touch. Allow the brownies to cool before slicing.

Notes

*If you are using cocoa powder instead of cacao powder, add 1/2 tsp. baking soda
** If using fresh blackberries, roughly chop them before adding them to the batter.
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