Blueberry Espresso Brownies - Cooking Up Clean

Blueberry Espresso Brownies

 blueberry espresso brownies

Not long ago, maybe a couple of winters ago, I discovered this truly amazing coffee blend called wild mountain blueberry. It tastes a little like a blueberry muffin and your breakfast coffee all in one delicious steaming cup of joe.  Boy, do I wish I had a cup of that in my hands while I was watching my daughter’s soccer practice last night!  My hands would have at least been warm.  As I sat there shivering, I realized that I hadn’t posted any desserts for all of you yet.  Shame on me.  You deserve better.  You deserve a decadent dessert recipe in the form of these blueberry espresso brownies!

These took a few tries to get it right.  The first attempt ended up really flat but I served them to our former neighbor friends anyway.  I’d hate to let anything go to waste.  Mostly it was because I brilliantly decided to attempt a new recipe the afternoon we were going to their house and I was supposed to bring dessert. They ate them with a smile anyway and noted the intense blueberry flavor.  That’s a sign of great friends… they eat my “fails” with a smile. Thanks guys! The second attempt was much better and just needed a few minor adjustments. This third attempt, I’d like to say that I nailed it!


This is the flavor reminiscent of the very wild mountain blueberry coffee I was imagining.  Plus, these blueberry espresso brownies are kind of good for you. Well, they’re about as healthy of a brownie that you’ll get.  It is still a treat after all…. but just look at this goodness!  


Your coffee break tomorrow could be so much happier with a couple of these blueberry espresso brownies to savor don’t you think?  I think so.  Plus you can feel good about these as they are made with nutritious whole food ingredients! 

Blueberry Espresso Brownies
Prep time
Cook time
Total time
Recipe type: Desserts
  • ¼ c coconut oil
  • ½ c semisweet chocolate chips
  • ¼ c espresso or strong brewed coffee
  • ½ c blueberries
  • 3 eggs
  • 2 tsp vanilla
  • ⅓ c honey
  • ¼ c unsweetened cocoa powder
  • 2 Tbsp ground flax seed
  • ¼ c coconut flour
  • ¼ c rice flour
  • ½ tsp baking powder
  • ¼ tsp kosher or Himalayan pink salt
  • ⅛ tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. Melt coconut oil and chocolate chips together in microwave on half power.
  3. Place blueberries and brewed espresso in a blender and puree. If the coffee is hot, let it cool.
  4. In a mixing bowl, combine eggs, vanilla and honey.
  5. Add blueberry-espresso mixture and chocolate-coconut oil mixture to the egg mixture once they are cooled enough so it doesn't cook the eggs.
  6. In separate bowl, combine remaining ingredients.
  7. Add wet ingredients to dry and whisk to combine.
  8. Pour into greased 9x9 pan.
  9. Bake 25-30 minutes until toothpick comes out clean.


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