If I had to choose my ultimate treat I think brownies may just be it! And when it comes to brownies I’m quite particular about what I like – rich, dark, fudgy brownies are where it’s at. I’ve also tried a number of “health” brownie recipes over the years and while the results have been okay they have never really hit the spot in terms of chocolatey-ness and that dense texture. So I was very excited to discover this recipe for brownies with dark chocolate chunks and blueberries which marries the two perfectly, I may just have found my new favourite brownie recipe.
The recipe comes from Di Bibby’s stunning new cookery book “Bibby’s Kitchen – The Essence of Good Food” and is such a beautiful addition to my collection. All recipes have developed, styled and photographed by Di and her love for luscious food shines through on every page. The book also covers a wide range of meals, from breakfasts to enticing breads, soups and suppers to desserts and cakes – it’s a feast of flavour and cooking inspiration!
I was incredibly impressed with this brownie recipe, (and thank you Di for letting me share it!). They certainly ticked all the boxes, and I hope you’ll make them soon!
Bibby’s Kitchen is available at all good book stores and online.
- Adjust the cooking time depending on how gooey you like your brownies. I baked mine for 23 minutes as I like them super gooey, but bake them for a few extra minutes if you wish.
ALMOND AND BLUEBERRY BROWNIES
- 100g dates, pitted and roughly chopped
- 2.5ml (½ tsp) bicarb
- 60ml (¼ cup) boiling water
- 80ml (⅓ cup) coconut oil, melted
- 2 large eggs
- 45ml (3 tbsp) honey
- 5ml (1 tsp) vanilla extract
- 100g almond flour
- 40g rye flour
- 30g cocoa powder
- 1.25ml (¼ tsp) baking powder
- pinch of salt
- 100g 70% dark chocolate, roughly chopped
- 250g blueberries
1.) Preheat the oven to 180ºC. Grease and line a 20cm square baking tin with baking paper.
2.) Place the dates and bicarb in a heatproof jug. Cover with the boiling water and set aside for 15 minutes to soften.
3.) Add the coconut oil, eggs, honey and vanilla to the jug. Use a hand blender to purée until smooth.
4.) Sift the almond flour, rye flour, cocoa, baking powder and salt into a bowl. Tip any coarse pieces of almond left in the sieve into the bowl. Pour the date purée into the dry ingredients and mix to combine. Fold in the chocolate and blueberries.
5.) Scoop the batter into your prepared tin and smooth the top. Bake for 23-25 minutes, then allow to cool completely in the tin. Cut into squares.