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Gluten Free Blackberry Mocha Brownies

Ingredients

  • 1 cup gluten free flour mix I used Bob’s Red Mill 1-to-1
  • 1/2 cup cassava flour I used Otto’s
  • 1 cup cocoa powder
  • 4 oz unsweetened baking chocolate
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 4 large eggs
  • 1/2 cup Door County coffee, brewed I used their Blackberry Shortbread flavor
  • 3/4 cup dark chocolate chunks
  • 8 oz blackberries, divided
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.

  2. Spray a 9x13 baking dish with cookie spray or line with parchment.

  3. Combine butter, sugar, unsweetened baking chocolate, and vanilla together in a microwavable bowl. Heat in microwave in 30 second intervals, until chocolate is melted. Stir to combine and set aside.

  4. In a large mixing bowl, combine flour, cocoa powder, salt, and baking powder.

  5. Add in eggs, one at a time, and combine well.

  6. Pour in prepared coffee and chocolate mixture. Stir to combine.

  7. Add in chocolate chips, 4 oz of blackberries and pecans (if desired). Combine and Pour into baking dish.

  8. In a small mixing bowl, crush other 4 oz of blackberries and swirl into top of uncooked brownie batter.

  9. Bake in oven for 30-35 minutes, or until toothpick inserted comes out clean. Cool in baking pan. Remove from pan, cut, and serve. Enjoy!