Blackberry Maple Brownies
Gluten, dairy and refined sugar free, fudgey brownies with blackberries.
Ingredients
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
Frosting
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- 50 g dark chocolate
- non-dairy milk as needed
Instructions
- 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.