Gluten-free chocolate-blueberry brownie

by Ed Halmagyi


  • 225g Fairtrade dark chocolate (70% cocoa), chopped
  • 375 unsalted butter
  • 2 tsp organic vanilla extract
  • 200g raw caster sugar
  • 3 eggs
  • 200g almond meal
  • 150g walnuts, chopped
  • 1 cup blueberries
  • 1 Tbsp chia seeds


1 Preheat oven to 170°C. Combine the dark chocolate and butter in a heatproof bowl and set over a saucepan of barely-simmering water, stirring often until melted. Set aside to cool slightly.
2 Whisk the vanilla, sugar and eggs in a bowl until very light, then mix into the chocolate. Fold in the almond meal, walnuts, blueberries and chia seeds, then spoon into a lined 27cm x 17cm slice pan. Bake for 30-35 minutes until just set halfway to the centre. Allow to cool on a wire rack before portioning and serving.