Blueberry & Almond Chocolate Brownie

Everyone should have a signature brownie recipe and we hope this becomes yours. An intense chocolate brownie balanced by the addition of floral blueberries and crunchy almonds. Serve warm straight from the oven with a dollop of thick Greek yoghurt or freshly whipped cream and you will be everyone’s favourite brownie baker.


The Recipe


  • 3/4 cup canola oil
  • 200g Healtheries No Added Sugar Milk Chocolate Baking Bits (you can use dark for a more intense brownie) + 1/3 cup extra
  • 3/4 cup coconut sugar
  • Pinch of sea salt
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2/3 cup Healtheries LSA
  • 1 Tbsp Healtheries Ground Chia 
  • 2/3 cup Healtheries Rice Flour
  • 1/3 cup cocoa or cacao powder
  • 1/2 tsp baking powder
  • 1 cup frozen bluberries
  • 1/3 cup sliced almonds
  • Greek yoghurt to serve


  1. Preheat oven to 180°C and grease and line the base and sides of a brownie pan.
  2. To a medium sized saucepan add the oil, chocolate, coconut sugar and salt. Stir continuously over a low heat until the chocolate is melted and all ingredients are combined.
  3. Remove the saucepan from the heat, add the vanilla and stir to combine. Set aside to cool for 5 minutes.
  4. Add the eggs, one at a time, whisking in between. Add the LSA and ground chia seeds, sift in the rice flour, cocoa and baking powder and fold into the mixture. Finally add half of the blueberries, sliced almonds and extra chocolate and gently fold through.
  5. Pour the mixture into your prepared pan and sprinkle with the remaining half of the chocolate, sliced almonds and blueberries. Gently press the blueberries into the brownie.
  6. Bake for 35- 40 minutes or until just cooked. Brownie is best when it is still a little gooey in the middle so keep an eye on it, (the best way to tell if a brownie is cooked is when a skewer inserted into the middle comes out with a few moist crumbs on it).
  7. When ready, remove from the oven and leave to cool in the tin for 10 minutes.

Storage tip!

Storage tip!

Store in the fridge for up to 5 days.