Fudgy Brownies with Blackberry Drizzle

inspired by Detoxinista’s almond flour brownies

BROWNIE INGREDIENTS

1 cup blanched almond flour

3/4 cup coconut sugar (or other granulated sugar)

1/3 cup cocoa powder or raw cacao powder

2 flax eggs (directions below); alternatively, use 2 regular eggs

1/4 cup melted coconut oil

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon fine grain sea salt

1/2 cup dark chocolate chips

fresh blackberries, halved

METHOD

1. Preheat oven to 350 degrees F.

2. Brush melted coconut oil or olive oil onto an 8x8 pyrex. Then, line with parchment paper.

3. Prepare flax eggs, if using. In a bowl, combine 2 tablespoons ground flaxseed with 5 tablespoons of water, whisk, and let it sit for 5-10 minutes.

4. In a large bowl, combine almond flour, sugar, cocoa powder, eggs, coconut oil, vanilla, baking soda, salt, and chocolate chips. Stir well to form a thick batter.

5. Transfer batter to prepared pan and use a spatula to press batter evenly into the bottom of the pan. Lightly press halved blackberries into batter and sprinkle with chocolate chips.

6. Bake until the edges of the brownies look dry, about 25-30 minutes. Let the brownies cook completely before slicing into squares.

7. Enjoy with vanilla ice cream and blackberry drizzle.

BLACKBERY DRIZZLE INGREDIENTS

frozen or fresh blackberries

water

maple syrup

METHOD

1. In a pot, combine blackberries with a splash of water and maple syrup. Simmer until blackberries are soft and have released their juices.

2. I like to prepare this sauce the day before and refrigerate overnight to thicken. Also delicious with yogurt, fruit, and granola or over oatmeal, overnight oats, and chia seed pudding.