Blueberry Brownies Recipes
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
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
FUDGY WUDGY BLUEBERRY BROWNIES
From VEGANOMICON! These are intensely fudgey and amazing! This was one of my first attempts at vegan baking, and I am quite proud of how these turned out.
Provided by Kozmic Blues
Categories Bar Cookie
Time 55m
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- Grease a 9x13 inch baking pan.
- Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.
- In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts.
- Mix on high until no large clumps are visible, about 2-3 minutes.
- Sift in flour, cocoa powder, baking powder, baking soda, and salt.
- Stir until well mixed, batter will be thick.
- Mix in melted chocolate.
- Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.
- Spread batter in baking pan and bake for 45 minutes.
- Toothpick test is null and void here because the whole chocolate chips will stick anyway!
- Remove from oven and let cool.
- Enjoy!
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