Blueberry Brownies
11.30.2010 
Brownies have always been one of those late night snack foods for me. I only make them when it's dark outside, the weather is a bit frightful, and my apartment is nice and warm. I am all for baked goods for breakfast, lunch, and dinner (and every space in between), but brownies have always held a particular time slot for me.
Brownies are for late nights with my very best girl friends. They are perfectly suited for miserable breakups (topped with a pint of ice cream, of course). But mostly, they are for lazy nights when all I want to do is put my feet up and watch some TV. It doesn't even have to be good television. It can be the worst television you or I have ever laid eyes on. Brownies can turn the worst reality TV shows into an acceptable form of entertainment. And that, my friends, is the true power of the brownie.
These blueberry brownies are very cakey and light. I never thought I would find a light, springy brownie, but this is it. The blueberries are a perfect addition and add a nice (and tasty) touch. But if you are a die-hard chocolate lover, you can always make them more chocolaty by adding chocolate chips. You will need a glass of milk with these.
Blueberry Brownies
Adapted from Elizabeth Olson
Yields 1 8x8 baking dish
1/2 cup butter, melted (vegetable/olive oil may also be substituted)
1 cup white sugar
1/2 tablespoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees F. Lightly grease a 8x8 baking dish (I used a loaf pan because I'm not cool enough to have a brownie pan).
In a medium bowl, whisk together the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, mixing well after each addtion.
In a small bowl, sift together the flour, cocoa powder, cinnamon, and salt. Slowly stir the flour mixture into the rest of the batter until well blended. Stir in the blueberries and chocolate chips.
Spread the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Do not overcook (so watch them like a hawk)!
Serve warm and gooey and melty or room temperature with a large glass of milk. These brownies are so much better the second day, so your "leftovers" will be fantastic.
blueberry, brownie in cake/cupcakes
Reader Comments (9)
Great brownies, they look so moist and delicious.
I LOVE the idea of adding blueberries to brownies!
Those look so dense and fudgy! I could really go for a brownie right now :)
The blueberry addition is cool- I've never heard of a brownie with blueberries. I'm sure they're great!
I just made these, and I would like to say that they are fantastic! My two little boys helped out and I could barely keep them from devouring them before I even put them in the oven. I just dumped a ton of blueberries in (I try to avoid measuring things) which made them incredibly moist and flavorful, and they still held together. I had never tried adding blueberries before but I think I/ll be doing it again. (Bananas and brandy were a combination I added recently, and that was great too.)
I'd never have thought to add blueberries to brownie batter. These do look light, but still dark and delicious!
Found this on FoodGawker. Most of the time I just look at the pics and recipes, but these sound sooo good and different, I'm making them today!!