Blueberry Brownies

There are brownies and then there are BROWNIES – the kind made with dark chocolate and blueberries. The difference? Night and day! If you haven’t added blueberries to your brownies yet you’re truly missing out on one of those mind numbingly good dessert moments that leave you completely speechless. No, really! I was completely dumb struck. No words. No adjectives. Nothing. Just a warm satisfied glow.
So I won’t ramble on here. I’ll just tell you that these are the best brownies ever made and leave it at that. The recipe has been adapted (ever so slightly) from I am baker’s fantabulous recipe

  
Of course they don’t look as awesome as hers. I didn’t have the right pan or tools but that’s the beauty of it – they still turned out sensational.

Ingredients 

  • Blueberries – 1 cup
  • Salted butter – 1 stick or 1/2 cup
  • Semi sweet chocolate chips – 1/4 cup
  • Sugar – 1 and 1/2 cups
  • Eggs – 2
  • Vanilla essence – 2 tsp
  • Dark cocoa powder – 1/2 cup
  • All purpose flour – 1 cup

Notes – You can use unsalted butter. Just add 1/4 tsp salt to the dry ingredients. I used Hershey’s special dark cocoa powder. You can use regular cocoa powder too. Leave out 2 tbsp sugar from the measured amount to enhance the chocolate flavor.

Method

  • Preheat oven to 350 F or 180 Celsius
  • Melt butter in a saucepan on medium low heat. Just as the butter melts add the blueberries and stir them around
  • Take the butter and blueberries off the heat. Add the chocolate chips and stir until the chocolate melts
  • In a separate bowl mix the eggs, sugar and vanilla with a whisk. To this add a teaspoon of the chocolate-blueberry mixture just to temper it. This will prevent the eggs from scrambling when the rest of the mixture is added
  • Add this tempered mixture back to the rest of the chcocolate-blueberry mixture and stir briefly to combine
  • Add the cocoa powder and flour (amd salt if using unsalted butter) and mix just until it is combined
  • Pour it into a greased 9×9 pan. Even out the top with a wet spatula and bake in a preheated oven for about 30 minutes
  • Check for doneness at 25 minutes. A toothpick inserted into the brownie should come out clean with a few crumbs attached. Do not overbake
  • Cool on a wire rack till it completely cooled. Cut only after the brownie cools down completely

   

 

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