Blackberry Brownies

This is more or less a simple brownie recipe with some blackberries sprinkled on top- but what a humdinger of a simple recipe it is!

It’s somewhere in between a “cakey” brownie and a “chewy” brownie.  And, while I admit that I generally prefer the chewy variety to the cakey variety… these are right up there with the best chewy brownies I have ever had. They’re soft and moist on the inside, while chewy and slightly crispy on the outside.

The blackberries are optional, but they add a really nice touch.

Blackberry Brownies  – Vegan and Gluten Free


  • 1 cup vegan margarine
  • 2 cups vegan sugar
  • 12 oz silken tofu (extra firm)
  • 1/2 cup cocoa powder
  • 1 tsp xanthan gum
  • 1/4 cup tapioca flour
  • 3/4 cups sorghum flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup fresh blackberries, rinsed and dried well


Preheat oven to 350º F, and lightly grease a brownie pan (small 7″ x 13″ or 8″ x 8″).

Cream margarine and sugar together until fluffy.

Using a food processor or blender, process silken tofu until smooth and creamy.

Add silken tofu and cocoa powder to the creamed margarine and sugar. Mix well.

In separate bowl, combine xanthan gum, sorghum flour, tapioca flour, baking powder, and salt.  Add the flour mixture, a little bit at a time, into the other ingredients. Mix just until well blended.

Spread into prepared baking dish and gently place blackberries on top of the batter.

Bake about 40-45 minutes, or until knife inserted into the middle comes out clean.  Let cool completely and then enjoy!

Here’s a shot of the middle. Nom nom nom…

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14 Responses to Blackberry Brownies

  1. Those look SO moist and delicious. I love trying out all different brownie recipes, but I’ve never used blackberries. Brilliant!

  2. Sarah says:

    Wow. As always, these look delicious! I love that you added blackberries to them. They’re making me hungry!

  3. T says:

    Those look awesome! A good vegan brownie is so hard to find.

  4. Morgan says:

    That is such an awesome and clever idea!!

  5. K says:

    Yum! Blackberries grow wild all over the place here, so I am just waiting for them to ripen up so I can go harvest free fruit! This is definitely on my list for making with my haul. :)

  6. Laurel says:

    Those look wonderful. I wish I wasn’t allergic to soy, sigh. However I do have another brownie recipe that works okay and a bag of frozen raspberries. Thanks for the inspiration as always.

  7. Mihl says:

    Those look so awesome! What would be a good substitute for the sorghum? Do you think millet would work?

    • allyson says:

      Hi Mihl!

      Great question!

      I’m not sure of a perfect substitute for sorghum but, yes, maybe millet would work, if a little bit of a denser flour -such as almond or hazelnut flour was added in also- like a 3:1 ratio. I think millet is a tad drier than sorghum, so I think the only thing you would need to do is supplement back in a little bit of moisture. Maybe a little bit more tapioca flour or corn or potato starch would do the trick too?

      Also, buckwheat may be a good substitute for sorghum, and the chocolate may cover up any odd tastes that buckwheat might bring along! I have had similar results with buckwheat and sorghum flours… except sorghum seems to have a milder flavor.

  8. Kristy says:

    Looks so yummy

  9. Yummy! Adding to the recipe list!

  10. Katie says:

    I would’ve never tried putting fruit or berries in a brownie, but those look really good. :)

  11. Dianne says:

    Thanks for the recipe! I’m always willing to try more brownies :-) those look really nice and soft, too.

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