Chocolate Blueberry Brownies

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Meet my favorite new brownies!

Oh my, these are so good! Yet no sugar, no flour, no dairy, no oil, and totally yummy through and through.

Just fudgy, chocolatey goodness studded with blueberries for a rich delicious moment, perfect for celebrating anything, anytime!

CHOCOLATE BLUEBERRY BROWNIES

  • Servings: 18 to 24 brownies
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2 bananas
1/2 cup rolled oats
1/2 cup cocoa powder
1/4 cup Medjool dates, pitted
2 teaspoons baking powder
1 teaspoon vanilla
1 1/4 cups fresh or frozen blueberries (if frozen, they do not need to be thawed first)

Instructions

Preheat oven to 350 degrees.

Into the bowl of a food processor (I use a large Cuisinart), add all ingredients, except the blueberries. Process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling either a silicone brownie-bites pan or a nonstick miniature muffin pan.

Dot the berries over the top of the brownie batter, pressing just slightly so that they stay in place. Bake for 14-18 minutes, or until brownie tops are slightly firm.

Remove from oven and place on cooling rack. Allow to cool, and enjoy!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Chocolate Blueberry Brownies”

  1. Debbie Loughlin Davidson

    I just made this recipe and they are delicious! It was my first wfpb dessert! I used a blender instead of a food processor, and only got 12 mini muffin sized brownies. I only cooked them for about 10 minutes. They did stick a little. I used a non stick mini muffin pan. I need to buy silicone pans.They definitely don’t look pretty, but the taste is amazing!

    Reply
    • Vicki Brett-Gach

      Thank you! And that’s a great question! Most of us handle the natural sugars in fruit (as opposed to processed sugars) much more slowly and gently because of all the nutrients and fiber in the fruit itself!

      Reply

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