Almond Fudge Brownies with Ribera del Duero & Blackberry Coulis

I’ve purchased blackberries multiple times now to make a dessert I’ve been meaning to try. However, I keep eating them with my homemade kefir for breakfast, before I get around to buying the rest of the ingredients that I need.

But today, after opening up a bottle of Senorio Real, a Ribera del Duero, for lunch, I figured I could make a wine sauce with them. We get our Spanish wines every year when we travel by car to Spain; and last year, we finally made a switch from Riojas to Ribera del Duero. (I have to admit, I like the Riberas better. The Senorio Real is particularly fruity, with undertones of blackberry and vanilla. So, it was a perfect match for the fruit itself.)

The coulis can be used to accompany a dessert, such as the brownies I made today, or as a sauce for red meat, poultry or game. The delicate, yet slightly acidic flavour of the blackberries is balanced with the sweeter palate of the wine and makes a good combination for either savoury or sweet dishes.

The brownie recipe below is made with ground almonds, and is flour-less, gluten-free, dairy-free, and refined sugar-free. I couldn’t stop eating the dough by the spoonfuls before baking! And the best part of that is that I didn’t feel guilty at all, as it’s a healthy and nutritious treat all in one!

Almond Fudge Brownies with Ribera del Duero & Blackberry Coulis

For the Brownies, makes 6-8:


  • 250g ground almonds
  • 250g raw honey
  • 50g cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Seeds of 1/2 vanilla bean
  • 2 egg whites


In a bowl, mix the almonds, honey, cocoa, and spices. In another bowl, beat the egg whites, until stiff peaks form. Fold into the almond mixture and blend well. Cover and refrigerate for 1 hour.

On a sheet of wax paper, spread out the dough into a square of about 1.5 cm in height. Allow to sit to “dry” for another hour.

Preheat oven to 200C. Bake for 15-20 minutes. The inside should be soft and moist, whilst the outside should be dry and of a harder texture.

Let cool, cut into desired shape and serve with Ribera del Duero & Blackberry Coulis.

For the Coulis:


  • 3/4 cup Ribera del Duero or another young, fruity red wine
  • 6-8 tablespoons raw honey
  • 300g fresh blackberries
  • 1/2 vanilla bean, outer skin (from above recipe)


In a saucepan, bring the wine and honey to a boil. Reduce heat to a simmer, and add the berries and the vanilla bean. Bring back to a simmer and cook for 3 minutes. Remove from heat and allow the mixture to cool completely at room temperature.

Remove the vanilla bean and with a hand blender, puree the rest of the mixture. I allowed mine to cool in the fridge for about an hour before serving. You may also want to pour through a sieve to remove any seed pieces. I didn’t.


The Sweet Adventures Blog Hop (SABH) is brought to you by 84th & 3rd, Delicieux, The Hungry Australian, The Capers of the Kitchen Crusader, and Dining With a Stud. This blog hop is open to all food (and lifestyle) bloggers. Link-up any new, related posts published from the 17th of September until the 24th.