This dairy free recipe is a super easy and delicious pick me up for January. With lingering aromas of vanilla, blueberry and chocolate it makes a great accompaniment to coffee. I cut mine into 20 small squares and kept in an air tight container. It'll keep for 4 days.
20cm x 20cm baking tin, bottom and sides lined with baking paper.
- 130g vegetable or cocoa butter
- 50g 70% dark chocolate ( I used Hazel Mountain 70% Baking Chocolate )
- 160g light muscovado sugar
- 3 eggs
- 60g rice flour
- 60g ground almond
- 40g cacao powder
- 1 heaped tsp of baking powder
- 1/4 tsp xantam gum
- 1 vanilla pod or 2 tbsps vanilla extract
- 30-40g frozen blueberries
Gently melt chocolate and butter. Open vanilla pod and scrape it with a knife and add to the mixture. Keep stirring from time to time and take off the heat once the chocolate and butter are melted. Cool it down.
Whisk sugar and eggs till they double in size. Reduce the speed of the mixer and gradually start adding the chocolate mixture bit by bit.
Sieve all dry ingredients in and mix well. Pour the batter into brownie baking tin. Sprinkle frozen blueberries and bake for about 45 mins at 170 degrees. Cool down before cutting up.