Deeply chocolatey mini brownies topped with a light and fluffy, blackberry ribboned coconut whip! These secretly healthy Blackberry Brownie Cups are the perfect way to celebrate berry season this spring and summer. Chocolate and berries is always a winning combination and this is no exception! This healthy dessert recipe is paleo-friendly (gluten free, grain free, dairy free), refined sugar free, and nut free!
What Do These Blackberry Brownies Taste Like?
These blackberry topped brownies are the perfect healthy seasonal treat for spring and into summer when berries are in season and at their best. The brownie cups are perfectly fudgy, dense, and deeply chocolatey. Then topped with a luscious, light and fluffy coconut whip that’s ribboned with a super easy and very delicious blackberry sauce, it’s the perfect combination!
Here’s why you will LOVE these Blackberry Brownie Cups!
- Berries and chocolate is always a tasty combination.
- A delicious, healthy seasonal recipe for spring and summer.
- The perfect handheld treat. (Yay for no dishes!)
- Super soft and fudgy cocoa brownies made mini.
- Store in the freezer for a frosty treat!
How Do You Make Healthy Brownies With Cocoa Powder?
These Blackberry Brownie Cups are made healthier as they contain no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They also happen to be nut free! Making brownies with cocoa powder instead of melted chocolate allows for more control over the ingredients used in the recipe. Cocoa powder still gives the brownies a wonderful chocolatey flavor that are still moist and fudgy.
Here’s a look at the ingredients you’ll need and some possible variations:
- Cocoa Powder – Gives the brownies a rich chocolate flavor. Be sure to use a good quality, dutch process cocoa powder, not cacao powder or cocoa mix. My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods’ 365 brand.
- Sunflower Seed Butter – Makes these nut-free brownies wonderfully dense and chewy. I use and love Sunbutter. You can sub with any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter
- Avocado Oil – Gives the brownies the perfect amount of moisture and crispy edges.
- Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
- Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
- Tapioca Flour – Thickens the batter without making it too dense or floury.
- Eggs – Adds moisture and helps the brownies puff a bit.
- Vanilla – For flavor.
- Baking Soda – Gives the brownies just the right amount of rise.
- Salt – Adds balance to the brownies.
- Coconut Cream – The main ingredient in the dairy free topping. Use a new can of full-fat coconut milk. I really love this brand.
- Blackberries – I used fresh but frozen would be just fine as well! And, if you’re not into blackberries, use any other berry you like!
- Lemon – Adds a bit of brightness and balance to the blackberry mixture.
- Maple Syrup – Sweetens the blackberry mixture. Sub for agave, honey, or coconut syrup.
How Do You Make Healthy Brownies From Scratch?
Making healthy brownies from scratch is super easy! The batter comes together in a flash, the blackberry mixture takes about 5 minutes, and the coconut whip is literally one ingredient whipped up for a few minutes!
Here’s an overview of the steps:
- Make the blackberry mixture by quickly cooking blackberries, maple syrup, lemon juice, and tapioca flour in a pot until a glossy syrup forms.
- Prepare the coconut whip by whipping coconut cream in a stand mixer or with a handheld beater until thick and fluffy. I prefer it unsweetened, but if you feel like it’s missing something, add a bit of maple syrup or 1-2 tbsp powdered sugar, adjusting to your liking.
- Make the brownie batter. First mix the dry ingredients in a medium bowl to avoid lumpy brownies. In a separate bowl mix the wet ingredients together, then add dry to wet and stir until a batter forms.
- Bake the brownie cups in a regular muffin tin for just about 17 minutes.
- Let cool, top with coconut whip and blackberry syrup and enjoy!
Plain brownies will keep at room temperature for 2-3 days, top with blackberry coconut whip before ready to enjoy! Blackberry coconut whip can be made ahead a few days in advance. Coconut whip topped brownies can be stored in the freezer for a delicious healthy frozen dessert!
These fun Blackberry Brownie Cups are the perfect way to enjoy the beginning of berry season and into summertime. I don’t know about you, but I’m never not in the mood for some super fudgy, secretly healthy brownies, but the blackberry topping really makes these brownies straight up addicting!
paleo friendly (gluten/grain/dairy free), refined sugar free, nut free
More Berry Awesome Recipes!
- Brownies & Strawberry Frosting (paleo & nut free)
- Healthier Raspberry Chocolate Chip Coffee Cake (paleo & nut free)
- Lemon Blueberry Bread (paleo)
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Blackberry Brownie Cups
Super fudgy mini brownies topped with a delicious blackberry coconut whip! You will need a chilled can (at least 8 hours) of full fat coconut cream to make the strawberry topping, so be sure to plan ahead!
paleo-friendly (gluten free, grain, free, and dairy free), refined sugar free, and nut-free
Blackberry Coconut Whip
- 1 cup coconut cream (solid part from the top of can of coconut milk) can chilled at least 8 hours
- 6 oz blackberries (about 1 1/4 cup)
- 3 tbsp (60 grams) maple syrup
- 1 tbsp (8 grams) tapioca flour
- 1/2 tbsp (5 grams) lemon juice
- 1/2 cup (46 grams) cocoa powder dutch process
- 1/4 cup (36 grams) cassava flour spooned and leveled
- 2 tbsp (15 grams) tapioca flour
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 cup (146 grams) coconut sugar
- 1/2 cup (122 grams) avocado oil sub melted and cooled coconut oil or olive oil
- 1/4 cup (64 grams) sunflower seed butter sub other thick and creamy nut/seed butter (with only 1 ingredient)
- 2 eggs ideally room temp
- 1 tsp vanilla
Heat oven to 350 degrees and prepare 9 cavities of a regular muffin tin by greasing with additional oil.
Prepare the coconut whip. Place 1 cup of coconut cream (firm upper layer from a fresh can of coconut milk) in the bowl of a stand mixer. Whip on high speed for 3-4 minutes or until cream is thick and fluffy with no lumps remaining. Taste and if you feel like it’s missing something, add a bit of maple syrup or 1-2 tbsp powdered sugar, adjusting to your liking. Transfer to small bowl and set aside in the fridge.
Prepare the blackberry mixture by adding blackberries, maple syrup, lemon juice, and tapioca flour to a small pot and heat over a low flame. Once the blackberries start to soften (after about a minute) raise heat to medium low heat and cook, stirring frequently, for 3-4 minutes or until mixture has reduced down and is thick and shiny. Remove from heat and set aside in the fridge.
Make the brownie batter. Mix the cocoa powder, cassava flour, tapioca flour, salt, and baking soda together in a medium bowl until fully incorporated and no lumps remain. In a large bowl if mixing by hand, or in the bowl of stand mixer, beat together the coconut sugar, sunflower seed butter, avocado oil, and eggs until well combined and bubbly. Add the vanilla and beat on medium until mixture is thick and creamy. Scrape down the sides and bottom of the bowl.
Add the dry ingredients into the wet mixture and stir on low until flour mixture is just incorporated. Scrape down the sides and bottom of the bowl once again and mix briefly to ensure all ingredients are thoroughly distributed. Batter will be very thick and shiny.
Distribute brownie batter equally into the 9 greased muffin cavities.
Bake brownies for 16-18 minutes. For just baked, fudgy brownies bake for 16-17 minutes. For fuller baked, "cakier" brownies bake for 18-19 minutes.
Let brownies cool and when ready to enjoy, top brownies with a spread of blackberry sauce, a scoop of coconut whip and top with additional blackberry. To get a fun swirl in the coconut whip, make sure both the coconut and blackberry are cold, drizzle some blackberry mixture over the coconut and gently fold together once or twice. Then scoop onto the brownies! Enjoy!
Storage: The brownies are best when at room temperature. The topping needs to be kept cold and will stand at room temperature for a short while. I recommend storing them separately, the brownies at room temperature (for up to 2-3 days) and the blackberry coconut topping in the fridge. Then you can top the brownies as you’re ready to enjoy them! Alternatively, store blackberry topped brownies in the freezer for a delicious frosty treat.
Make Ahead: Blackberry coconut whip can be made ahead a few days in advance, store in the fridge.
Extra Blackberry Sauce: You may have some extra, keep in the fridge and use to top your yogurt, smoothies, or chia pudding!
Cocoa Powder – Use a good quality, dutch process unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix. My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods 365 brand.
Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like. Cashew, peanut butter, or almond are other good options. Choose a nut/seed butter with only 1 ingredient (no added oils or sugars). Always mix the nut/seed butter in the jar well before measuring.
Berry Options – Really this can be made with any berry, either fresh or frozen, you like or have on hand!
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