These brownies are a flavor combination dream come true. Actually though, this is one of my many recipes that originated from a dream that I had! I have an embarrassing amount of food related dreams, but hey, they come in handy!
I don’t remember the specifics of this dream, I just remember walking up knowing that I have to make blueberry brownies! I’ve had great experiences adding fruit to brownies so blueberry brownies seemed like an obvious idea.
They have a rich, fudge-like texture in the middle, a crisp flaky crust and perfectly crunchy edges. They’re filled with juicy, plump blueberries, making every bite as exciting as the next.
Adding the Lavender Icing was a last minute decision, but a great one at that. I can’t even describe how insanely delicious lavender is with chocolate and blueberries! Definitely a flavor combination worth trying. The icing really brightens up these rich, chocolaty brownies and is deliciously creamy, smooth and light.
The icing is colored with a natural food dye made out of blueberries! Perfect for these chocolate blueberry brownies.
Something to keep in mind when making these brownies is that they get way better after sitting with the icing on for a little while. So, if you can wait a couple hours, or even a day, I highly suggest it!
I’m so excited for you to make these! Just don’t forget to snap a photo when you do and tag @bunnysbite so I can see! I love seeing peoples results from my recipes!
Blueberry Brownies w/ Lavender Icing (V/GF)
These Blueberry Brownies with Lavender Icing totally drool-worthy. They have a rich, fudge-like texture in the middle, a crisp flaky crust and perfectly crunchy edges. They’re filled with juicy, plump blueberries and topped with a creamy smooth lavender icing, which actually uses a touch of blueberries as a natural food coloring!
Ingredients
Blueberry Brownies
- 2/3 cup coconut oil room temperature
- 1 cup beet sugar
- 1/2 cup pure maple syrup
- 1/4 cup ground flax meal
- 1 tsp vanilla extract
- 1/4 tsp lavender extract
- 2/3 cup unsweetened cocoa powder
- 1 cup gluten free all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup fresh or frozen blueberries
Lavender Icing
- 1/2 cup full fat coconut cream (cream part only, not liquid)
- 1 cup powdered beet sugar
- 1 1/2 tbsp unsweetened non dairy milk (I use almond milk)
- 1 tsp vanilla extract
- 1/4 tsp lavender extract
- Natural food coloring (optional) *see notes
Instructions
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Preheat oven to 350 degrees F and grease an 8-inch square pan with coconut oil or spray with cooking spray. Line the grease pan with enough parchment paper to have some hang over the edges. This will help you lift out the brownies after baking.
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In a large bowl, thoroughly mix together coconut oil and sugar. Add maple syrup, flax meal, and vanilla extract. Whisk together until combined.
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Gradually add cocoa powder to the wet ingredients and mix until combined. Then, gradually add the flour, salt and baking powder. Gently mix until combined. Don't over mix! Then, fold in the blueberries. *see notes*
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Transfer batter into prepared pan and spread batter with a rubber spatula to form an even layer. Bake for 30-35 minutes.
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Let cool completely before frosting and serving.
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While brownies are cooling, make the frosting.
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With an electric mixer, beat together the coconut cream and beet sugar until smooth. Gradually add in the almond milk and both of the extracts. Then add a drop or two of the blueberry liquid. Beat until fully incorporated.
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Frosting the cooled brownies and top with optional fresh blueberries. Cut into squares and enjoy!
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Store leftovers in an airtight container at room temperature for up to a week.
Recipe Notes
- These Brownies may seem like they need more liquid but they don’t! The hater should be a dough-like texture. You should be able to roll it into a ball and transfer it to your prepared pan to press down into an even layer.
- If you have the patience, let Brownies cool completely, then frost, then let the brownies sit for another few hours or overnights. The frosting soaks in just the perfect amount and they just get more and more delicious after a day or two. - For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! Alternatively, you can use regular powdered sugar for this recipe and it will still be great!
- For the natural food color, simply blend together a small amount of blueberries with enough water to make it runny, about 1 tablespoon. Use a drop or a few drops of the liquid to the cheesecake mixture (more for a deeper color, less for a mild color).
Not sure what to make next? Check out my Matcha Cheesecake Brownies, Breakfast Date Bars and my Nutella Crunch Cookies!
