Description
This Single-Serve Blueberry Brownie combines rich cocoa with the natural sweetness of blueberries for a moist, delicious treat that’s perfect for one. Made with SunButter and oat flour, it’s a dairy-free, plant-based dessert ideal for a quick indulgence. Topped with a blueberry glaze, this brownie brings a fresh twist to a classic favorite.
Ingredients
Brownie
- 1/2 cup (70g) blueberries (fresh or frozen/thawed)
- 2 tbsp SunButter (Natural variety)
- 3 tbsp (18g) cocoa powder
- 2 tbsp (15g) oat flour
- 2 tbsp (14g) coconut sugar
- 2 tbsp (30g) nondairy milk (almond milk recommended)
- 1/4 tsp baking soda
- Pinch of salt
- 1 tbsp (15g) chocolate chips
Glaze
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp blueberry purée
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the brownie.
- Puree Blueberries: Blend the blueberries until smooth to create a fresh blueberry purée that will be used in both the brownie and the glaze.
- Mix Dry Ingredients: In a mixing bowl, whisk together the cocoa powder, oat flour, coconut sugar, baking soda, and a pinch of salt until the mixture is lump-free and well combined.
- Add Wet Ingredients: Stir in the SunButter, nondairy almond milk, vanilla extract, and 2 tablespoons of the blueberry purée into the dry ingredients, mixing thoroughly to combine into a smooth batter.
- Incorporate Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly without overmixing.
- Bake: Grease a ramekin, pour the batter into it, and bake in the preheated oven for 13 to 15 minutes, until the brownie is set but still moist inside.
- Cool: Allow the brownie to cool in the ramekin for at least 10 minutes to set and make it easier to remove.
- Prepare Glaze: Whisk the remaining blueberry purée into the powdered sugar until smooth and drizzleable to create a sweet, tangy glaze.
- Serve: Carefully flip the brownie out of the ramekin onto a plate, drizzle the blueberry glaze over the top, and enjoy your single-serve treat.
Notes
- Use fresh or frozen blueberries; if using frozen, thaw before pureeing.
- SunButter is a sunflower seed butter alternative ideal for nut-free diets.
- Oat flour can be substituted with almond flour for a different texture but may affect baking time.
- Coconut sugar adds a caramel-like sweetness, but brown sugar can be used as a substitute.
- Allow brownie to cool before glazing to prevent glaze from melting.
- To make the glaze thinner, add more blueberry purée; for thicker glaze, add more powdered sugar.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
