It has become increasingly noticeable that I’ve been posting a lot of dessert recipes lately on EmmaEats. It’s not been intentional, nor is the only thing Emma eats dessert. But we’ve been on a bit of a discovery of some “essentials” and this recipe is no exception.
About a month or so ago, I was making pizza for dinner and noticed that next to the dog-eared page that I’ve followed for pizza dough, there was a recipe for brownies. We didn’t have anything planned for dessert, and it looked like a simple, one-bowl recipe so while my dough was rising, I mixed and baked the brownies.
After dinner, Emma was very curious about them and she had a bite. Then she exclaimed that she had never had brownies before and that she really liked them. How could that be? She’s nearly 3 1/2 and I had never provided a brownie for my little girl?
This meant a new mission — I had to find just the right brownie for Emma. Again, like her other recipes, no nuts, but lots of flavour and texture. We have eaten a lot of brownies since then — some with milk chocolate, others made from dark, some with added espresso, others without, until finally, we have a recipe worthy of repeating.
It uses both dark and milk chocolate, brown sugar and strangely enough, blueberries. We had them last night (after pizza again) and I couldn’t leave Emma alone with the brownies. Try these – you won’t be disappointed!
Double Chocolate Blueberry Brownies
Adapted from: Cottage Life’s Summer Weekend Cookbook, One-Pot Brownies
(makes one 8″square pan of brownies)
- 6 oz. dark chocolate (about 6-8 squares)
- 1/3 cup unsalted butter, cold, cut into a few chunks (about the same size as your chocolate squares)
- 1 cup scant dark brown sugar
- 2 large eggs
- 1-2 tsp vanilla
- 3/4 cup all-purpose flour (or give them a try with whole wheat flour too!)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup fresh blueberries, washed and dried
- 1/2 cup chocolate chips
Line an 8″x8″ cake pan with parchment paper. Make sure to leave the edges long for easy lifting out of the pan when the brownies are cooled and ready to be cut. Preheat the oven to 350F.
Melt the butter and chocolate, uncovered, in the microwave (half power for 1 min, then mix with a rubber spatula, then back into the microwave at half power for 45 seconds). Mix until melted completely. Microwave at half power for another 30 second interval or two if needed. Add brown sugar, eggs and vanilla and stir until smooth.
Next, sprinkle the flour, baking powder and salt over top of the chocolate mixture. Then add the chocolate chips and blueberries. Combine until the white of the flour can no longer been seen in the batter (which will now be pretty thick).
Spread the batter evenly into the prepared cake pan. Bake for 20-25 min. Remove from oven and cool completely on rack before cutting.
Update – August 2012: These Double Chocolate Blueberry Brownies were featured on Yummly!
EmmaEats...and Katie too! 
I would never have thought to put blueberries into brownies. Sounds like a really delicious idea. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
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Can these be made with frozen blueberries?
Indeed they can. When using frozen berries, you may need to extend the baking time slightly to account for the colder batter.
These are a staple in our house. I appreciate how quick and easy they are to make and they serve very well. I normally use whole wheat flour with fresh blueberries. The blueberries and dark chocolate are an amazing combo, thanks!
So pleased these are loved in your home and have become a staple. I haven’t had them in a long time, but one of the ways we made them really chocolatey and dairy-free was to substitute 2-3 tablespoons of coconut oil for the butter. So rich and dark and delicious. Thanks for visiting 🙂