Blueberry Brownies recipe

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Ingredients

2 ½ cups fresh blueberries, divided
1 teaspoon cinnamon
1 ½ sticks butter
1 ¾ cups white sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup all-purpose flour, or more as needed

Nutrition Info

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
servingSize: -
sodium: 133.3 mg
sugar: 43.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.

  2. 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.

  3. 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.

  4. Pour batter into the prepared baking pan.

  5. 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.

Recipe Yield

1 8-inch square pan

Recipe Note

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!

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