Berrilicious Brownies

What is it about brownies that makes them so darn irresistible?! These ones especially! Instead of a ton of guilt, we can swap it for a tiny amount of self-control to simply not devour the entire batch in one sitting. The trick to that is all the nutritious goodness and fiber that have been jam-packed sneakily into these decadent brownies.

Serves: 10-12

Why It's Good For You:

You might have already heard that chocolate is high in antioxidants. Antioxidants are a group of natural food chemicals such as flavanols, polyphenols and catechins that fight free radicals in our body. Free radicals cause oxidation and inflammation, which contribute toward aging processes, chronic disease, and even cancer.


(use organic where possible)

  • ½ cup coconut flour
  • 3 tbsp tapioca starch/flour
  • 1⁄3 cup coconut sugar
  • ¼ cup cacao powder
  • 1 tbsp organic instant coffee grounds (optional, and if not organic, omit)
  • 3 tbsp flax meal
  • 2 tsp psyllium husk powder
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups raspberries, strawberries, blueberries, blackberries or other berries, frozen or fresh
  • 400 g coconut cream (full fat)
  • 3 tbsp coconut oil
  • 2 tsp vanilla
  • 1 ¼ cups dark chocolate, chopped, ½ cup reserved


  1. Prepare a baking dish suitable for your desired shape of brownies. The approximate size should be around 25 cm x 25 cm square or 30 cm diameter round for a 2 cm thick brownie. Line this with baking paper or smear lightly with coconut oil and dust with coconut flour.
  2. Preheat the oven to 350°F (180°C). Place the rack in the middle of the oven.
  3. Combine all the dry ingredients in a bowl and mix well. Toss the frozen or fresh fruit through this to coat them.
  4. In a small saucepan, heat the coconut cream and oil to nearly a boil, stirring regularly.
  5. Remove from the heat and add 3/4 cup of the dark chocolate.
  6. Melt through. Stir in the vanilla.
  7. Mix in the dry ingredients with the wet and add the remaining chocolate at the very end to have some chocolate chunks to bite into.
  8. Spread evenly into the baking dish. Bake for approximately 30-35 minutes.
  9. It is recommended to chill fully before slicing for best results but let's not kid ourselves. Have a warm, squishy brownie, maybe with a bite of some yummy coconut ice cream, while you can. :)


  • These brownies can be cut into all sorts of fun shapes with cookie cutters once fully cool. Let the kids have fun here.
  • They freeze easily so you won't be tempted to polish off the entire batch in 3 days if left in the fridge. :)
  • Add nuts or seeds on top for decoration and a bit of crunch.
  • If you have a dehydrator, you can chop up into small bits, dehydrate fully, then either eat as biscotti, or crush as sprinkles instead of marshmallows in hot chocolate; for over yogurt/ice cream; to decorate desserts; in special breakfast layered cups.
Featuring: Ashley Jubinville
Audio Languages: English
Subtitles: English