This week. This week has been one to remember, that’s for sure! We had snowfall in South Texas. Two days in a row. For the third time in a month’s time-span. Whoa.
It has been such a fun change of pace. Waking up to white everywhere, school and work “snow days,” and working from home all day, in my pajamas. Told ya, it’s been quite the week! It secretly makes me wish we lived in a place where it snows on the regular. I don’t know how well I would do living the day-to-day life in snowy weather, but I’d be willing to give it a shot. Any Colorado or Idaho residents reading this? Let me hear your convincing argument. ;)
Staying home, with the freezing weather outside (literally freezing), provides any cook, baker, or foodie the perfect opportunity to be in the kitchen. And I took full advantage, starting with these Dark Chocolate Blackberry Brownies. YES, blackberries. They are undeniably sweet and juicy, making for a fudgy, flavorful, rich brownie. Do I have you preheating your oven and rinsing blackberries, yet?
I’ve attempted this recipe like… 2 or 3 times before. Any food blogger would probably agree that there aren’t many things more frustrating than a recipe that has failed multiple times. So, this delicious dessert is special and very hard-earned. Y’all, re-making a brownie recipe several times makes for a lot of dishes to clean. No wonder I can’t seem to get a manicure to last.
However, this special and hard-earned recipe is now perfect. Just perfect. The texture, the flavor, the ingredients and macro nutrient count. Just for the record (and a little pat on the back), each brownie only has 150 calories, 9g fat, 18g carbs, 10g sugar (not refined), and 3g protein. Compared to any traditional brownie recipe, that’s pretty impressive.
What I used to make this recipe:
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened dark cocoa powder
- 1/3 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- dash of sea salt
- 1/3 cup coconut oil, melted and cooled
- 2 eggs, room temperature
- 1/4 cup honey
- 1 tbs vanilla extract
- 1 cup blackberries, slightly mashed
- 1/2 cup dark chocolate chips
- Preheat oven to 325F and line a 9x9 glass baking dish with parchment paper.
- Combine the almond flour, tapioca flour, coconut flour, cocoa powder, cinnamon, sea salt, and baking powder in a large bowl.
- Using an electric mixer, combine the coconut oil and coconut sugar. Add the eggs, honey, and vanilla. Mix well.
- Add the dry ingredients to the wet ingredients and continue to mix.
- Finally, add in the blackberries and dark chocolate chips. Combine.
- Pour the batter into the prepared baking sheet and bake for 25-30 minutes. Use a toothpick to test.