Luscious Black Currant Brownies


Dry Ingredients

  • 90 grams (0.5 cup) coconut sugar
  • 60 grams (0.5 cup) oat flour
  • 5 grams (1 teaspoon) baking powder
  • 35 grams (0.5 cup) cocoa powder

Wet Ingredients

  • 40 grams (3 tablespoons) butter
  • 2 eggs


  • 100 grams (0.5 cup) frozen black currants
  • 20-30 grams (0.25 cup) almond slivers for decoration


  • Mixing Bowls

    You'll need at least two bowls: one for the dry ingredients and one for the wet. Choose a medium-sized bowl for easy mixing.

  • Whisk

    A whisk helps ensure your mixtures are smooth and well-combined. Make sure it's sturdy enough to handle thicker batter.

  • Baking Dish

    Opt for a round baking dish about 5.5 inches in diameter. If you don’t have this size, adjust the baking time accordingly.

  • Oven

    Preheat your oven to the correct temperature for a perfectly baked pastry. An oven thermometer can be helpful.


Step 1

Prepare Dry Mixture

In a bowl, whisk together all dry ingredients: sugar, oat flour, baking powder, and cocoa powder. Sift if there are any lumps.

Step 2

Prepare Wet Mixture

Melt the butter.
Add eggs to the melted butter and whisk together.

Step 3

Combine Mixtures

Combine the dry mixture with the egg mixture and whisk until smooth.
Fold in the frozen black currants.

Step 4


Pour the batter into a round baking dish (about 5.5 inches in diameter).
Sprinkle with almond slivers.
Bake at 180°C (350°F) for 40 minutes.
Enjoy warm or cooled down. 🙂


Imagine this: a slice of warm, gooey **Chocolate-Black Currant Pastry** with a scoop of vanilla ice cream melting over it. 🍦 Sounds heavenly, right? ❤️ For a more elegant touch, try pairing it with a dollop of whipped cream and a sprinkle of cocoa powder. If you're hosting a brunch, serve smaller, bite-sized portions with fresh berries on the side. This pastry also makes a fantastic after-dinner treat; simply serve warm with a drizzle of caramel sauce. The possibilities are endless, and each one is delicious!


Looking to make this recipe **gluten-free or vegan**? No problem! 🌿✨
  • Gluten-Free: Simply substitute the oat flour with a gluten-free flour blend. Ensure that all your other ingredients are certified gluten-free for the best results.
  • Vegan: Replace the butter with a plant-based butter and use flax or chia eggs instead of regular eggs. For the flax eggs, mix 2 tablespoons of flaxseed meal with 5 tablespoons of water and let it sit for 15 minutes to gel.


  • Do I need to thaw the black currants before adding them to the batter?

    No, you can add the black currants frozen. They will contribute moisture to the pastry as they bake.

  • Can I use regular sugar instead of coconut sugar?

    Yes, you can substitute coconut sugar with regular granulated sugar or another sugar of your choice.

  • Why is my pastry too dense?

    Be sure not to overmix the batter. Mix until ingredients are just combined to keep the texture light and fluffy.

  • How do I know if the pastry is done?

    Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the pastry is ready.

  • Can I use fresh black currants instead of frozen?

    Absolutely, but be mindful of the added moisture. You might need to adjust the baking time slightly.

  • How can I add a different flavor twist to this recipe?

    Consider adding a teaspoon of vanilla extract or a pinch of cinnamon for a unique flavor twist!

Nutrition facts

Luscious Black Currant Brownies
Recipe Yield:6 servings
Calories:Per serving
Calories (Min - Max):180 - 220
Total Fat:9g
Saturated Fat:4g
Total Carbohydrate:25g
Total Sugars:12g