Hope you are having a lovely weekend, where ever you are and what ever you are up to. 🙂 I had a busy week with some projects I’m currently working on but squeezed a little baking time this morning to try out a fruity chocolate brownie with reduced sugar content. The idea has been growing in my mind for a while now, especially every time I would pull out the lowest drawer in our freezer and saw the unopened box of blackberries. Blackberries are for me probably the least familiar berries. Until fairly recently, I mainly associated the name of this nutrient rich berry with the same name carrying smartphone… So why not to match it with a fruit that everyone loves and can be also associated with a multinational giant, just kidding – I added apples for the sweetness, flavour and texture. 🙂
The key to bake with berries without them sinking to the bottom is covering them in a little bit of flour before adding to the batter, the juicier the fruit – the more flour you need. When using frozen berries, I do not defrost them in microwave, I find berries best to bake with when thawed around 15 minutes. Lying the berries flat in one layer also helps them to keep their shape and avoid getting crushed under each other while they are being thawed. These brownies don’t have a cracked crust, they are more like a all gooey chocolaty bites with fruity bits. It gets a bit more dense when cooled but still lovely soft even after refrigerated. They aren’t overly sweet and because of being dairy free with reduced sugar content, using organic coconut sugar, they are quite good for you.