I’ve been pondering over a new brownie recipe for the past couple of weeks because I felt like I had a million different ideas that I wanted to experiment with! These blackberry maple brownies couldn’t have been a better place to start! They actually turned out even better than I’d anticipated, so will definitely be a recipe on repeat over the coming winter months!
Before we get down to the nitty gritty, these brownies are completely dairy, gluten and refined sugar free- so if these are any of your dietary requirements, then these are PERFECT! They’re sweetened purely with maple syrup (or honey), are super fudgey and have a truly rich, decadent flavour!
I don’t know about you, but personally I need my brownies to be extra chocolatey and also really gooey.. not cakey! These blackberry maple brownies tick both of the above boxes and add an extra hint of fruity flavour from the berries. For Autumn desserts, I’m all about those rich, indulgent flavour combinations and definitely in the mood for all things chocolate!
Why you need to make these blackberry maple brownies…
- They’re gluten, dairy & refined sugar free
- Super simple to make
- Extra chocolatey and perfectly gooey
- Rich & Indulgent
What ingredients will I need?
- Dark chocolate: This recipe calls for good quality dark chocolate for both the brownies and frosting. I like to use 75% or above.
- Oat flour: To keep the recipe gluten free, I’ve blended oats to make my own oat flour. This is pretty much always my GF flour of choice and works really well in baking.
- Maple syrup: These are sweetened purely with maple syrup (or honey) so are completely refined sugar free. I love the subtle hints of maple flavour in the recipe, which makes them feel very Autumnal.
- Eggs: This recipe does call for eggs, so isn’t vegan friendly. I haven’t yet experimented with a vegan alternative however, there are other vegan brownie recipes on here and my Instagram that you could work from.
- Cacao powder: I love using cacao powder because it’s really rich in flavour and is the raw form of cocoa. But if using cocoa, you may need to add a little bit extra for a more intense taste.
How to make them…
One of the great things about this recipe is that it only calls for minimal equipment and is pretty much a one tray bake recipe! Everything can be mixed together with a good old fashioned wooden spoon and popped into your brownie tray! You will need to melt your chocolate either in the microwave or Bain Marie however. TIP:When frosting the brownies, make sure to allow them to cool thoroughly, otherwise your frosting will melt and cause a bit of a sticky mess!
Blackberry Maple Brownies
- 50 g dark chocolate
- 1/2 cup vegan butter
- 1/2 cup cacao powder
- 3/4 cup maple syrup/honey
- 2/3 cup oat flour
- 1/2 tsp baking powder
- Pinch salt
- 2 eggs
- Handful fresh blacberries
- Handful chopped dark chocolate or chocolate chips
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- 50 g dark chocolate
- non-dairy milk as needed
- Preheat your oven to 180c and line a brownie tin with grease proof paper.
- Gently melt the butter, cacao powder and dark chocolate together until smooth and silky.
- Beat in the eggs one at a time, then wisk in the maple syrup.
- Fold through the dry ingredients to create a smooth batter, then pour into your lined tin. Swirl the blackberries and chocolate chips through the mixture and pop these into the oven to bake for around 18 minutes.
- Once your brownies are cooked through, transfer onto a cooling wrack whilst you prepare the frosting.
- Gently melt the chocolate and whisk this into the maple syryp and cacao powder. Gradually drizzle in a little non-dairy milk whilst whisking until you reach a smooth, responably thick consistency.
- Spread the frosting over your cooled brownies and pop into the fridge for 10 minutes before slicing into portions.