BLUEBERRY BROWNIES
I had this idea to modify a brownie recipe - and it worked! I substituted all of the chocolate in a brownie recipe with a condensed blueberry syrup I made using fresh blueberries. It retains the brownie texture, although it is a little more cake-like. But, the surprising thing was that it tastes really good! I adjusted the sugar and added cinnamon. The cake is deep purple all the way through. This was a neat experiment!
Provided by KETCHHOT
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
- Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
- Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 57.5 g, Cholesterol 102.7 mg, Fat 25.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 133.3 mg, Sugar 43.4 g
TRIPLE BERRY BROWNIE
Brownies, berries and a creamy layer create a red, white and ooh dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom only of 12-inch pizza pan. Make brownies as directed. Spread in pan.
- Bake 20 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely.
- In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on high speed until smooth and creamy. Fold in whipped topping; spread on brownie. Arrange berries over cream cheese mixture. Refrigerate 1 hour. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
BERRY BROWNIES
Provided by Food Network Kitchen
Time 20m
Yield 24
Number Of Ingredients 0
Steps:
- Prepare your favorite brownie batter and divide among greased mini-muffin cups. Press a raspberry or sliced strawberry into the batter; bake 15-18 minutes at 340 degrees F.
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
BLUEBERRY BROWNIES
Make and share this Blueberry Brownies recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate and butter together in a double boiler and allow to cool slightly.
- In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries.
- Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees.
- Let cool before cutting to prevent too much breakage.
Nutrition Facts : Calories 418.6, Fat 22.8, SaturatedFat 13.6, Cholesterol 111.2, Sodium 231.5, Carbohydrate 53.4, Fiber 1.4, Sugar 43.8, Protein 4.1
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RASPBERRY CHOCOLATE BROWNIES (QUICK AND EASY)
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4.8/5 (36)Category DessertCuisine AmericaTotal Time 1 hr
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square tin with paper baking, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
- Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared tin and very gently smooth over the top.
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5/5 (8)Estimated Reading Time 3 minsCategory DessertTotal Time 35 mins
- Preheat over to 350°F and prepare your 9x9 inch pan. ( I baked mine at 325 in a convection oven.)
- In a saucepan, add butter and 1¼ cup of blueberries, reserving ¼ cup for the topping. Simmer over low heat until butter is melted. Remove from heat and add in mini chocolate chips. Stir until melted.
- In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (You don't want your egg to scramble.)
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