Gluten-Free, Soy-Free, Dairy-Free Blueberry Swirl Brownies

Preheat oven to 175°C (350°F). Line or lightly grease an 8×8 baking pan.

Prepare flax eggs: Mix ground flaxseed with water in a small bowl. Let sit for 5 minutes until gelled.

Make the blueberry swirl: In a small saucepan, simmer blueberries, lemon juice, and maple syrup over medium heat until soft (about 5 mins). Lightly mash, stir in starch if using, and let cool.

Mix brownie batter: In a large bowl, combine melted coconut oil, coconut sugar, maple syrup, and vanilla. Add flax eggs and whisk. Sift in cocoa powder, almond flour, baking soda, and salt. Stir until smooth and thick.

Assemble: Pour batter into the pan and spread evenly. Spoon the blueberry mixture on top in lines or dollops and use a knife or toothpick to swirl.

Bake for 30–35 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Let cool in pan for 20 minutes before slicing.