These are delicious, fudge-y brownies with bursts of blueberries and mint. Since they are sugar-free and dairy-free, they are also a bit guilt-free too.
Author: Jenna Duesterhoeft
Serves: 16
Ingredients
For the blueberry compote:
1 pint blueberries
2 tablespoons honey
2 tablespoons chopped mint
For the brownies:
¾ cup all purpose flour
3 tablespoons cocoa
½ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate
½ cup coconut oil
¾ cup honey
2 eggs
1 ½ teaspoon vanilla extract
Instructions
For the blueberry compote:
In a saucepan, add the blueberries and honey. Heat on medium-high until it begins to bubble.
Turn heat to medium-low. Stir and smash berries every few minutes for about 10-12 minutes.
Stir in the chopped mint. Transfer to a mason jar and store in the refrigerator until you are ready to use it.
For the brownies:
Pre-heat the oven to 325 degrees. Grease an 8x8” baking pan, line with parchment paper, and grease again.
In a small bowl, whisk together the flour, cocoa, salt, and baking powder.
In a saucepan on low heat, melt the unsweetened chocolate and coconut oil.
Whisk in the honey. Let it cool for a few minutes and transfer to a medium bowl.
Whisk in the eggs and vanilla extract.
Fold in the dry ingredients until combined.
Pour batter into the prepared pan. Add spoonfuls of the blueberry-mint compote. Run a knife or toothpick through the batter to create a marbled effect.
Bake for 40-45 minutes. Let cool completely before cutting and serving.
Notes
The first time around I used basil and the second time I used mint. I loved the outcome of both, so feel free to swap out the mint! The blueberry-mint compote was inspired by Minimalist Baker's Simple Fruit Compote!
Recipe by Just J.Faye at https://www.justjfaye.com/2014/08/02/blueberry-mint-brownies-sugar-free-dairy-free/