Blackberry + Honey Brownies

Biting into a sweet ripe blackberry of the late summer harvest brings nostalgic memories, memories of a pleasant childhood. Soft sunshine streaming through the prickly bushes, warming my back as I sweep aside branches and leaves to find the plump juicy gold. My dad calling out to look for rattlesnakes. Fingers died purple from the rich blackberry juice. Savoring each berry, but still finding a way to eat many more than my tummy prefers...  This little bit of goodness will remain my favorite berry.  If the bush was not such a troublesome plant I would have one in my own little backyard.  Sadly, for now, the blackberries must remain in the country awaiting my annual berry gathering trip.

August carries these associations as it's warm sun brings the precious fruit to peak ripeness. A month I look forward to with anticipation and mourn when it fades into September. As August dwindles away, I must pay homage to this sweet little gift from above.  I love the pairing of cocoa and blackberry, both express such rich deep flavors. After a little experimenting in the kitchen, I created a delicious brownie recipe.  It was a complete surprise.  I rarely succeed so quickly with baked treats, but this little dessert is exactly as it should be - moist and chewy inside with a golden flaky crust. The blackberries add the perfect amount of juicy sweetness.  I am in love. 

I hope you enjoyed my last post about my little pantry.  If you ever have any further questions feel free to leave a comment or send me a little message.  Many of todays ingredients you will find I share in my pantry. Best of luck and bon appetite!

{Blackberry + Honey Brownies} 

2 cups Almond Meal
1/2 cup Unsweetened Cocoa Powder
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 Egg, organic, free-range + hormone/antibiotic-free
1/2 cup Coconut Oil, organic, cold pressed + extra-virgin
1/2 cup Honey, organic + raw
1 tbsp Vanilla
1/2 - 1 cup Blackberries, organic + fresh

Begin by warming the oven to 350 degrees. Combine all the dry ingredients and whisk until finely mixed. Add all the wet ingredients. Stir well with a wooden spoon.  Pour into a lightly oiled baking dish (8 x 8).  Press the blackberries into the batter, placing them an inch to half an inch apart. Slide the dish into the oven and bake for 15 minutes or until a toothpick or butter knife comes out clean. Let the brownies cool for 20-30 minutes and then serve with your favorite dairy-free or homemade ice cream.  Enjoy!   


  1. Yummm! These look so good. Thanks for posting!

  2. Thanks Sam! My pleasure, truly :).

  3. Oh yum! Came across this from pinterest I am in love! I made some blackberry cake last week which is sooo tasty but was looking for another gluten-free/refined sugar free option other than crumble for the remaining blackberries I foraged. Goodie can't wait to try this.

  4. Thank you, Kelly! Aren't blackberries wonderful to bake with? I hope you enjoy it! :)

  5. Thank you, I am officially in brownie heaven! Adored these, totally tasty. Mine needed an extra 15 minutes but they are perfect. I do not think they are going to last long, thank you for sharing this fab easy recipe!

  6. Hurray!!! Glad to hear it Kelly :).

  7. Thanks for bringing them over last night! They were so delicious with the raspberries - I am craving them as I type :)

  8. My pleasure, Anne! I think I may even like the raspberries better than the blackberries!


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