Blueberry Brownies
User Reviews
5
Blueberry Brownies
Description
This recipe cooks blueberries with sugar and water to produce a thickened fruit base, which is then combined with melted dark chocolate and oil. A flax seed meal addition is optional for texture and nutrition. The dry ingredients include a wheat and almond flour mix with cocoa powder, baking soda, salt, and chocolate chips plus fresh blueberries folded in before baking.
The batter has a thick consistency and is spread evenly in a prepared pan, topped with extra chocolate chips or almonds for a bit of crunch. Baking around 20-22 minutes results in brownies that are moist inside with a tender crumb and a balance of chocolate and fruity blueberry flavors.
These brownies can be modified gluten-free by substituting oat flour and starches as stated. Cooling after baking helps set their texture before slicing.
Ingredients
Wet:
- 1/2 cup water
- 1/3 cup blueberries
- 1/4 cup coconut sugar or brown sugar
- 1/2 cup sugar
- 1 tbsp flax seed meal optional
- 1/3 to 1/2 cup dark chocolate or vegan semi sweet chocolate chips. About 2.5 oz, vegan, loaded cup
- 3 Tbsp neutral cooking oil generic cooking oil
- 1 tsp vanilla extract
Dry:
- 1 cup flour I use half wheat half white
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup chocolate chips vegan
- 1/4 cup blueberries
Instructions
- Prepare your brownie pan by lining with parchment or greasing. Preheat the oven to 350 degrees F / 180ºc.
- Add water, blueberries and sugars to a saucepan over medium heat. Bring to a boil. Simmer until all the blueberries break apart and the mixture starts to thicken (about 5 to 6 mins). You can use a spatula to mash the berries so they cook through.
- Take off heat and Cool the mixture for a minute or so. Add the flax meal and chocolate and mix until the chocolate melt. Add the oil and vanilla and mix to combine. Let the mixture cool further to until warm to touch.*
- Meanwhile, mix the flours, cocoa, baking soda and salt in a bowl until well combined. Add the chocolate chips and blueberries and mix.
- Add the dry to the wet and mix until just about combined. Drop the thick batter into the prepared brownie pan. Press the batter into the pan using a spatula or oiled hands. Press in 2 tbsp or more of chocolate chips or slivered almonds on top.
- Bake for 20 to 22 minutes. Check with a toothpick an inch from the edge. the center might be liquidy but the toothpick from the edge should come out clean or not liquid.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the cooling rack for another 10 minutes before slicing.Serve warm with vegan ice cream of choice
Notes
- Allow the blueberry chocolate mixture to cool to warm, not hot, before folding in dry ingredients to avoid melting the chocolate chips and forming a doughy batter.
- For gluten-free brownies, substitute flours with oat flour, tapioca or corn starch, and almond flour following the recipe's proportions.
- Nutritional values provided are based on one serving; consider portion sizes when planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Sodium | 165mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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