- ½ cup of water
- ⅓ cup of blueberries
- Coconut sugar
- ¼ cup of brown sugar or ½ cup of sugar
- 1 tbsp flaxseed flour (optional) < / li>
- ⅓ cup of dark chocolate loaded vegetarian or vegan
- ½ cup of sweet chocolate chips semi-trailers (about 2.5 oz) li>
- 3 tablespoons oil
- 1 tsp vanilla extract
- 1 cup flour (yo I use half a half of white wheat)
- ¼ cup of almond flour
- ¼ cup of cocoa powder
- ¼ cdta of salt
- ¼ cdta of baking soda
- ¼ tza of vegan chocolate chips < / li>
- ¼ tza of blueberries
Prepare the brownie pan or tray with oil or parchment paper.
Preheat the oven to 180°C.
Add water, cranberries and sugars to a saucepan over medium heat. Bring to a boil. Simmer over low heat until all the cranberries separate and the mixture begins to thicken (about 5 to 6 minutes). A spatula can be used to mash the berries so they cook through.
Remove from heat and cool mixture for a minute or so. Add the flaxseed meal and the chocolate. Mix until the chocolate melts. Add the oil and vanilla and mix to combine. Allow mixture to cool further, until hot to the touch.
Meanwhile, mix flour, cocoa, baking soda and salt in a bowl until well blended. Add the chocolate and blueberries and mix.
Add the dry to the wet and mix until just combined. Drop the thick mixture into the prepared brownie pan. Press mixture into pan with spatula or oiled hands. Press in 2 tablespoons or more of the chocolate chips or slivered almonds on top.
Bake for 20 to 22 minutes. You can use a toothpick to see if it is baking well. Pierce and pop out should come out dry and clean.
Cool in pan for 10 minutes, then remove from pan and cool on cooling rack for 10 minutes before cutting.
Can be served with ice cream 😉