Gooey Blueberry Cacao Brownies

Name: Gooey Blueberry Cacao Brownies
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 9 servings
Ingredients: 75 g Frozen wild blueberries; 200 g Dark chocolate; 100 g Butter; 90 g Cashew butter; 2 Eggs; 1 Egg yolk; 100 g Coconut sugar; 40 g Maple syrup; 5 ml Vanilla extract; 50 g Almond flour; 25 g Cacao powder; 1–2 g Sea salt; Extra dark chocolate chunks

These brownies are rich, so crazy fudgey, chocolatey and have that jammy wild blueberry swirl through the top. They’re made with dark chocolate, cacao, cashew butter and almond flour, so they feel properly indulgent while still bringing in beautiful brain-loving ingredients. The trick to getting that crackly brownie top is whisking the eggs and coconut sugar until glossy before folding through the warm chocolate mixture. The wild blueberries add little pockets of tart sweetness, which cuts through the richness and makes them feel extra spesh!

Prep

15m

Cook

28m

Total

43m

Gooey Blueberry Cacao Brownies

These brownies are rich, so crazy fudgey, chocolatey and have that jammy wild blueberry swirl through the top. They’re made with dark chocolate, cacao, cashew butter and almond flour, so they feel properly indulgent while still bringing in beautiful brain-loving ingredients. The trick to getting that crackly brownie top is whisking the eggs and coconut sugar until glossy before folding through the warm chocolate mixture. The wild blueberries add little pockets of tart sweetness, which cuts through the richness and makes them feel extra spesh!

Prep

15m

Cook

28m

Total

43m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 170°C and line a 20cm square brownie tin with baking paper.

Step 2

Add the frozen wild blueberries to a small saucepan. Cook over medium heat for 5–7 minutes, stirring often, until the blueberries soften and become thick and jammy. Lightly mash with a fork, then set aside to cool.

Step 3

Add the dark chocolate and butter to a heatproof bowl and melt gently over a double boiler or in short bursts in the microwave. Stir until glossy, then whisk in the cashew butter until smooth. Set aside for 5 minutes so it is warm, but not hot.

Step 4

In a separate bowl, add the eggs, extra yolk, coconut sugar, maple syrup and vanilla. Whisk for 3–5 minutes, until the mixture looks lighter, glossy and slightly thickened. This step helps create the crackly brownie top.

Step 5

Slowly pour the warm chocolate mixture into the egg mixture while whisking.

Step 6

Fold through the almond flour, cacao powder and sea salt until just combined. Do not overmix.

Step 7

Pour the brownie batter into the prepared tin and smooth gently.

Step 8

Dollop the thick wild blueberry swirl on top in small teaspoons, then use a skewer to create 3–4 gentle figure-eight swirls. Leave plenty of chocolate batter exposed so the crackly top can form.

Step 9

Add extra dark chocolate chunks if using.

Step 10

Bake for 22–28 minutes, or until the edges are set and the centre still has a slight wobble. For gooey brownies, a skewer should come out with moist fudgy crumbs, not completely clean.

Step 11

Allow the brownies to cool completely in the tin. For the cleanest slices, chill for 1–2 hours before slicing. For the best gooey texture, let them sit at room temperature for 10–15 minutes before serving.

For

For The Blueberry Swirl

Frozen wild blueberries

For The Brownies

200

Dark chocolate, roughly chopped

100

Butter

Cashew butter

Eggs

Egg yolk

100

Coconut sugar

Maple syrup

Vanilla extract

Almond flour, or almond meal

Cacao powder

1–2

Sea salt

Extra dark chocolate chunks, optional

Notes

How is this recipe good for supporting brain fog, memory & focus?
Dark Chocolate & Cacao

Dark chocolate and cacao are rich in flavanols, this is a type of polyphenol that supports brain health through antioxidant, anti-inflammatory and blood-flow pathways. Cacao also provides magnesium, this a mineral involved in nervous system function, mood regulation and energy production, making it a beautiful ingredient for foggy, tired-brain days.

Wild Blueberries

Wild blueberries are rich in anthocyanins, the deep blue-purple pigments that act as powerful polyphenols in the body. These compounds help support antioxidant defences, healthy blood flow and inflammation balance, all of which are important for protecting and nourishing the brain. They also add little jammy pockets of tart sweetness, which cut through the richness of the brownies perfectly.

Eggs

Eggs provide choline, a nutrient the body uses to make acetylcholine, this is a neurotransmitter involved in memory, learning, focus and healthy nervous system signalling. In this recipe, they also help create the fudgy brownie texture and, when whisked with the coconut sugar, contribute to that glossy crackly top.

Cashew Butter

Cashew butter adds creaminess, healthy fats and minerals like magnesium, copper and zinc. These nutrients help support energy production, antioxidant function and the nervous system, while the natural fats make the brownies extra rich, satisfying and gooey.

Almond Flour

Almond flour keeps these brownies gluten free while adding vitamin E, healthy monounsaturated fats, magnesium and fibre. It gives the brownies structure without making them cakey, helping create that dense, fudgy texture.

Recipe Notes
These brownies were made with coconut sugar, which gives them a deeper caramel flavour. The crackly top may be slightly less glossy than brownies made with caster sugar, but they still bake up beautifully fudgy and rich.

The wild blueberry swirl is made with just frozen wild blueberries. Make sure the blueberry swirl is thick, not watery, so it does not sink too much or make the brownies too wet.

Do not overbake them. The brownies will continue to set as they cool, so it is better to pull them out while the centre still looks slightly underdone.

For extra gooey brownies, serve at room temperature rather than straight from the fridge.