Fudgy Gluten-Free Blackberry Brownies
These super chocolatey brownies are gluten-free, simple to make, and studded with tart blackberries and sweet chocolate chips.
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.