Blueberries in brownies? Yes, yes, yes! Adding blueberries to your brownies makes moist, decadent, super delicious brownies. And blueberries are sooo good for you!
I fold fresh blueberries through the batter and then add more on top, as soon as the brownies come out of the oven. Best part - these are gluten-free, nut-free (no almond flour), lowcarb, and keto friendly. Made with @think.eat.live Sunflour, dark cocoa, blueberries, and a combination of sweeteners (Allulose is important here for texture).
If you are brownie lover, you NEED to make these.
SHARE THIS WITH YOUR FRIENDS!! ALSO LIKE & SAVE.
Ingredients:
1 1/2 cup Sunflour, @Think.Eat.Live
3/4 cup dark cocoa powder, @hersheys
1 tsp baking powder
1/2 tsp salt
125g Allulose sweetener, @RxSugar
125g granular monkfruit sweetener, @lakanto
10 drops liquid stevia (optional for sweeter brownies)
3 large eggs, room temperature
1/2 cup sugar-free chocolate chips, @lilys_sweets
3/4 cup fresh blueberries, divided
Note: 125g is a scant 2/3 cup
Directions:
1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside.
2. In a mixing bowl, combine Sunflour (sunflower seed flour), cocoa, baking powder, and salt. Set aside.
3. In a small bowl, toss 1/2 cup of the blueberries with cocoa powder. Set aside. Using remaining blueberries for topping
In a microwave-safe bowl, melt the butter. Remove from the microwave and add sweeteners, whisk until sweeteners are dissolved.
4. Set chocolate mixture aside to cool slightly, about 10 minutes. Add in the eggs, and vanilla.
5. Stir in the dry mixture and mix just until combined. Fold in the chocolate chips and the cocoa powder covered blueberries.
6. Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.
7. Remove brownies from the oven and immediately top with remaining blueberries. Gently press them into the warm brownies.
I fold fresh blueberries through the batter and then add more on top, as soon as the brownies come out of the oven. Best part - these are gluten-free, nut-free (no almond flour), lowcarb, and keto friendly. Made with @think.eat.live Sunflour, dark cocoa, blueberries, and a combination of sweeteners (Allulose is important here for texture).
If you are brownie lover, you NEED to make these.
SHARE THIS WITH YOUR FRIENDS!! ALSO LIKE & SAVE.
Ingredients:
1 1/2 cup Sunflour, @Think.Eat.Live
3/4 cup dark cocoa powder, @hersheys
1 tsp baking powder
1/2 tsp salt
125g Allulose sweetener, @RxSugar
125g granular monkfruit sweetener, @lakanto
10 drops liquid stevia (optional for sweeter brownies)
3 large eggs, room temperature
1/2 cup sugar-free chocolate chips, @lilys_sweets
3/4 cup fresh blueberries, divided
Note: 125g is a scant 2/3 cup
Directions:
1. Preheat the oven to 350F. Line a square pan with parchment paper and set aside.
2. In a mixing bowl, combine Sunflour (sunflower seed flour), cocoa, baking powder, and salt. Set aside.
3. In a small bowl, toss 1/2 cup of the blueberries with cocoa powder. Set aside. Using remaining blueberries for topping
In a microwave-safe bowl, melt the butter. Remove from the microwave and add sweeteners, whisk until sweeteners are dissolved.
4. Set chocolate mixture aside to cool slightly, about 10 minutes. Add in the eggs, and vanilla.
5. Stir in the dry mixture and mix just until combined. Fold in the chocolate chips and the cocoa powder covered blueberries.
6. Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.
7. Remove brownies from the oven and immediately top with remaining blueberries. Gently press them into the warm brownies.
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