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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
In a large bowl, whisk together the melted unsalted butter and 1 cup of granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, brewer's yeast, flaxseed meal, old-fashioned rolled oats, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small saucepan, combine the mixed berries, 2 tablespoons of granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Mash some of the berries with a fork if desired for a smoother consistency. Remove from heat and let cool slightly.
Pour the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the berry swirl mixture over the brownie batter. Use a knife or skewer to gently swirl the berry mixture into the brownie batter, creating a marbled effect. Be careful not to overmix the swirl.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking to keep the brownies fudgy.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cool, cut into 4 equal servings.

Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
In a large bowl, whisk together the melted unsalted butter and 1 cup of granulated sugar until well combined. Beat in the large eggs one at a time, then stir in the vanilla extract until smooth.
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, brewer's yeast, flaxseed meal, old-fashioned rolled oats, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small saucepan, combine the mixed berries, 2 tablespoons of granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Mash some of the berries with a fork if desired for a smoother consistency. Remove from heat and let cool slightly.
Pour the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of the berry swirl mixture over the brownie batter. Use a knife or skewer to gently swirl the berry mixture into the brownie batter, creating a marbled effect. Be careful not to overmix the swirl.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking to keep the brownies fudgy.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cool, cut into 4 equal servings.