Cheap bottles of wine and box mix brownies got me through most of college. All-night battleship laptop sessions with business school buddies typing up 25-page papers about the Fed’s involvement in the Great Depression? Snooze. Brownies. Upset that the latest squeeze didn’t text back at 2:30am? Mmmmmbrownies. Busy going from class to class and forgot to eat all day? Broooownies.
It used to be cute to go from one hangover to the next, eating Spaghettios for dinner, all hopped up on Keva Juice. My oh my, has that ship sailed! No longer do we consult Brownie Queen Betty Crocker to be our brownie source. When we get all hot and bothered, we go for a sophisticated brownie. A brownie with depth. One that requires more than water for assemblage. One that…gives us the appearance of adulthood.
How many bottles of cheap wine and boxes of brownie mix did it take to get a college degree? My head’s spinning just thinking about it.
See these crumbs? They’re as good as gold.
Do you hear that? That’s the sound of your bikini shouting from your closet, “there’s always next summer!” What a wise bikini indeed.
Remember about Devo Olive Oil Co and how they sent me fantabulous garlic-infused olive oil which I used for Kale & Artichoke Soup? They also sent me Blackberry Ginger balsamic vinegar so that I could…you know…drink it. UGH so good! Remember the black bean brownies I posted a little bit ago and how I put balsamic vinegar in them? Me. Balsamic. Blackberry. Brownies. No gluten. Just me, you, blackberries and vinegar. That sounds so weird. But it sounds so right.
These hunks of burning love are made with brown rice flour and oat flour for a gluten-free treat. I used coconut milk to make them…you know…awesome…and the fresh blackberries are the BEST part of all! The only thing I would do differently to these berry beauts is add dark chocolate chips to the batter. I like my brownies to maintain a level of goo.
If it looks like there’s a piece missing it’s because I went ahead and et part of the brownie thinking no one would notice. But you did. Or else I just gave myself away.
Betty, she’s great, but she’s got nothing on blackberry brownies.
- 2 eggs
- ½ cup olive oil
- ¾ cup full-fat canned coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon balsamic vinegar such as Devo Blackberry Ginger Balsamic
- 1 cup brown rice flour
- 1 cup oat flour
- ¾ cup coconut sugar or evaporated cane juice or sugar
- ¾ cup raw cacao powder or cocoa powder
- 2 teaspoons baking powder
- 2 cups fresh ripe blackberries
- 1/2 cup dark chocolate chips optional
- Preheat oven to 350 degrees F.
- Prepare a 9”x9” cake pan or baking dish by lightly coating it in oil or lining it in parchment paper.
- In a large mixing bowl, whisk together the eggs, olive oil, coconut milk, vanilla extract and balsamic vinegar.
- In a separate bowl, whisk to combine the brown rice flour, oat flour, sugar, cacao powder and baking powder.
- Pour the wet mixture into the dry mixture and mix until combined.
- Fold in the fresh blackberries (and chocolate chips if you’re using them).
- Pour batter into the prepared baking dish and bake for 42 to 50 minutes until center tests clean.
- Wait 15 minutes before cutting in and serving.