- 3 cups fresh or frozen blackberries
- 4 oz. unsweetened chocolate, broken into small pieces
- 2 tbsp. coconut oil
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Preheat oven to 350 degrees F and coat 8- or 9-inch baking pan with coconut oil.
Heat blackberries in saucepan over medium heat for 5 minutes, then mash with a potato masher and heat another 5 minutes, until thick and saucy. Stir in chocolate and coconut oil until melted, then remove from heat. Transfer to large bowl and let cool 20 minutes.
Beat sugar into berry mixture, and stir in vanilla. Add flour, cocoa powder, baking soda, baking powder, and salt, and mix until well combined. Spread batter evenly in baking dish and bake 18 minutes. Cool, then refrigerate 1 hour before cutting and serving.
Bittersweet Blackberry Brownies by Isa Chandra Moskowitz of Post Punk Kitchen, featured in Vegetarian Times