These double choc blueberry brownies are the perfect afternoon sweet treat - filled with chocolate chips and fresh blueberries, they’re deliciously moist and decadent with the perfect amount of crumble!
Ready in: 40 mins
Makes: 16 pieces
Ingredients:
1 cup almond meal
1 punnet fresh blueberries
1/2 tsp baking powder
1/3 cup dark baking chocolate chips
3 eggs
1/3 cup nuts of choice, crushed (I used cashews)
3/4 cup coconut sugar (or any granulated sugar)
1/2 cup cacao powder
1 tsp vanilla essence
Dash of salt
2 tbsp coconut oil, melted (or butter)
Method:
Step 1. Preheat oven to 180C. Lightly spray a 20x 20cm baking tin with olive or line with baking paper
Step 2. Combine all the ingredients in a medium-sized bowl and mix well
Step 3. Spread onto prepared baking tin evenly
Step 4. Bake for 25-30 minutes. Cool on a wire rack and once cooled to room temperature, remove from the tin and cut into squares
Step 5. Dust with icing sugar and serve with ice cream and fresh fruit (optional)
Notes: You can use frozen or fresh blueberries
Storage: refrigerate or leave them at room temperature in an airtight container
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