Double Chocolate Blackberry Brownies
After many failed batches, finally I have brownies I wanna share with you all. In the past, my brownies failed because they were too dry, too dense, not sweet enough and had no fluff. Secret to good brownies is not holding back. It’s got to be sweet and it’s got to be moist. My compromise was using almond oil/olive oil and using a cup worth of sugar or rice malt syrup plus the blackberries add that wonderful half-bite surprise. Initially, it was meant to be raspberries, but I am so glad I was out and went with the blackberries because with dark chocolate it’s a match made in heaven. Anyhoo, try them and share them and add any brownie secrets you might have.
For the dry mix:
1 1/2 cup spelt flour
1/2 cup cacao powder
1 1/2 teaspoon baking powder
1 teaspoon sea salt
For the wet mix:
3/4 cup almond milk
100 grams dark chocolate
1 cup raw sugar or 1 cup rice malt syrup
3/4 cup almond oil (or olive oil)
2 flax eggs
1 teaspoon vanilla paste
2 tablespoons espresso or black coffee at room temperature (optional)
2 cups frozen fresh blackberries
- Pre-heat oven to 180ºC (350ºF) and prep the cake tin.
- Sift dry ingredients and set aside.
- To make the flax eggs, mix flax meal with two tablespoons of water and let sit while melting the chocolate.
- In a double boiler over medium heat, melt most of the chocolate with the almond milk then add oil and sugar and mix for a minute to achieve a nice silky mix. Remove from heat and add vanilla, flax eggs plus coffee if using.
- Pour the wet mix into dry mix. Stir then fold in the blackberries.
- Transfer mix into the prepared tin then sprinkle with the leftover chocolate and don’t be shy :)
- Bake for 25 to 3o minutes tops. Remove from oven and let cool before serving.
Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies.