Double Blueberry Brownies. Dark Chocolate Brownies with blueberries and almonds. Blueberries cooked to a compote in the wet and blueberries added with chocolate chips in the batter. Vegan Brownie Recipe. Easily made gluten-free. Pin this post for later!
Loads of gorgeous juicy blueberries in the house this summer = Blueberries in brownies!
These brownies have blueberries in the wet as a compote As well as whole fresh blueberries folded into the brownie batter! Its a chocolate brownie + blueberry muffin + decadence all rolled into one. Depending on the moisture content of the berries, the brownies can turn out caky if the compote is not cooked long enough. Cook the compote to thicken, melt chocolate in it, fold in the dry, drop into a brownie pan and bake. Cool, slice, serve with vegan ice cream of choice. I served these with So delicious mocha almond fudge. mmm, so good! The brownies get fudgier and blueberrrier after sitting for a few hours. Use any seasonal berries or cherries of choice for variation. And since it is warm, don’t forget the vanilla ice cream on top while attending to the puffball named chewie.
More Brownies from the blog
- Vegan Pumpkin Brownies
- Easy Walnut Brownies.
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies GF
Make the brownie batter. Drop into parchment lined pan and press with oiled hands or spatula. Sprinkle chocolate chips or almond slivers on top.
Bake until a toothpick an inch from the edge comes out clean.
Cool slightly and slice.
Blueberry Brownies
Ingredients
Wet:
- 1/2 cup (125 ml) water
- 1/3 cup (49.33 g) blueberries
- 1/4 cup (40 g) coconut sugar or brown sugar
- 1/2 cup (100 g) sugar
- 1 tbsp flax seed meal optional
- 1/3 to 1/2 cup (60 to 90 g) loaded cup vegan dark chocolate or vegan semi sweet chocolate chips. About 2.5 oz
- 3 Tbsp oil
- 1 tsp vanilla extract
Dry:
- 1 cup (125 g) flour I use half wheat half white
- 1/4 cup (28 g) almond flour
- 1/4 cup (21.5 g) cocoa powder
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 cup (45 g) vegan chocolate chips
- 1/4 cup (37 g) blueberries
Instructions
- Prepare your brownie pan by lining with parchment or greasing. Preheat the oven to 350 degrees F / 180ºc.
- Add water, blueberries and sugars to a saucepan over medium heat. Bring to a boil. Simmer until all the blueberries break apart and the mixture starts to thicken (about 5 to 6 mins). You can use a spatula to mash the berries so they cook through.
- Take off heat and Cool the mixture for a minute or so. Add the flax meal and chocolate and mix until the chocolate melt. Add the oil and vanilla and mix to combine. Let the mixture cool further to until warm to touch.*
- Meanwhile, mix the flours, cocoa, baking soda and salt in a bowl until well combined. Add the chocolate chips and blueberries and mix.
- Add the dry to the wet and mix until just about combined. Drop the thick batter into the prepared brownie pan. Press the batter into the pan using a spatula or oiled hands. Press in 2 tbsp or more of chocolate chips or slivered almonds on top.
- Bake for 20 to 22 minutes. Check with a toothpick an inch from the edge. the center might be liquidy but the toothpick from the edge should come out clean or not liquid.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the cooling rack for another 10 minutes before slicing.Serve warm with vegan ice cream of choice
Notes
Use 3/4 cup oat flour + 2 tbsp tapioca or corn starch + 1/3 cup almond flour instead of the 1 cup flour + 1/4 cup almond flour. Nutritional calculations based on one serving
Nutrition
Mandy says
August 8, 2016 at 4:45 pmThese look and sound AMAZING!!! I never thought to add blueberries to brownies, but I bet this combo is heavenly! I love that you used a blueberry compote AND whole blueberries. YUM!!
Richa says
August 9, 2016 at 1:24 amThanks!
Sew says
August 8, 2016 at 5:15 pmWhat about gluten free flour? Has anyone substituted?
Thank you!
Richa says
August 8, 2016 at 10:29 pmUse a combination of flours or use oat + almond + some starch
Sew says
August 8, 2016 at 5:31 pmOOPS! You do say gluten free in intro! Thank you!
jacquie says
August 8, 2016 at 8:26 pmwhat a cool idea to use fruit like that in a brownie but i’m more a blondie person myself. Any chance you could be talked into working on a blondie version?
Karen says
August 8, 2016 at 10:14 pmWill this work with gluten free flours?
Richa says
August 8, 2016 at 10:28 pmYes, use a combination of flours or use oat + almond + some starch
kayla says
August 9, 2016 at 12:11 amTHESE LOOKS AMAZING
what kind/brand of ice cream did you use? it looks delicious
Richa says
August 9, 2016 at 1:00 amthanks ! Its So Delicious Brand Mocha almond fudge almond milk ice cream
Dee says
August 9, 2016 at 2:56 pmHi Richa,
Thanks for sharing this great and easy recipes with us. I’m a bit confused, I’m buying the ingredients for this brownies tomorrow and I have to make this gluten free. I was just planning to use the 4 blend gluten free flour but, I saw you wrote to use a combination of flours? Which I’m on a budget and buying all of this flours can be a little pricey. Also, if I have to use a few different flours, do I mix them together and then use the amount you indicate on the recipe or, is it different? I’m sorry for all the questions, but I’m not a great baker but love sweets and we don’t have too many gluten free bakeries around.
Thank you Richa.
Richa says
August 9, 2016 at 4:01 pmHi Dee, you can use 1 cup of gf flour blend that you have instead of the 1 cup flour mentioned on the recipe. For almond flour, you can grind raw almond sin a blender.
For a combination of flours, you want to use a combination of flours and starch. Mix them to make a bit more than the amount mentioned in the recipe. Add 3/4th of the amount mentioned (so in this recipe start with 3/4 cup flour blend) , mix ino the wet and add more flour if needed. Some gf flours can absorb more liquid, so you might need less flour.
Dee says
August 9, 2016 at 4:43 pmRicha, thank you so much for your quick response. 🙂
Dee says
August 13, 2016 at 6:45 pmHi again Richa,
I made this recipe a few hours ago. Wow is delicious! and I’m not a good baker at all!! The bursting flavor of the blueberries with the chocolatey mixture, wow! Is this recipe in your book? This is the 2nd recipe I tried from your blog, the other one was the Chickpeas in Turmeric Peanut Butter Sauce, also truly amazing flavor and amazingly easy to make. On this brownies recipe, I used coconut oil and I used gluten free and almond flour ( I made the almond flour) didn’t use starch because the gluten free has starch and tapioca on it already. I used a different pan because that is what I had on hand. I used a 9×13 but I will definitely have to get the right pan for it. I do have a question, it came out fantastic and all, I am going to make it again but, it falls apart easily, I had to eat my pieceS 🙂 with a fork because it falls apart, what did I do wrong? Thank you again for your easy and quick recipes. I live with Chronic Fatigue Syndrome and Fibromyalgia and your recipes are quick, easy, and healthy. Most of them have ingredients that help with inflammation. I just have to remember not to try anything when I’m going thru a “fibro fog” LOL, oh boy. 🙂
Richa says
August 14, 2016 at 10:58 amYay! so glad you loved these. Gluten-free can get crumbly easily if there isnt enough binding. For gf baking, you definitely want to add the flax meal, and underbake the brownies. I think the bigger pan would have over baked the brownies hence making them crumbly. Try a smaller pan, or a 1.5 times the recipes for the 9 by 13 pan. Bake only till a toothpick an inch from the edge comes out somewhat clean. The gooeyness of the brownie should hold it together.
Leanne says
August 11, 2016 at 6:26 amDo you have any suggestions for a flour mix without the oats? Almond, tapioca, arrowroot, buckwheat, cassova pretty much anything but oats 🙂
Richa says
August 11, 2016 at 10:06 amUse (2/3 cup) sorghum or amaranth or buckwheat + (1/3 cup) almond flour + (1/4 cup) tapioca.
Cassie says
August 11, 2016 at 1:44 pmI would never have thought of putting blueberries in brownies, but the idea sounds incredible! This yield looks so fluffy and delicious!
Vegan Recipes says
August 30, 2016 at 8:31 amThank you so much for this Richa! It really looks amazing, I love the idea of brownies with blueberries, sounds like a perfect match! 🙂
marcia wordsworth says
October 8, 2016 at 3:41 pmvegan Richa you are an absolute goddess… i made these brownies just now. they are cooling on the bench . i had a tiny piece just to see….. ooooh they are going to be delicious. !! i love EVERY recipe of yours. 🙂
Debbie says
February 2, 2017 at 12:32 pmBlueberries and brownies?! Soundso so good! Is it possible to make this without using refined sugars or maybe using the brown sugar and replacing the 1/2 cup of sugar instead?
Debbie says
February 2, 2017 at 12:39 pmBlueberries and brownies?! Sounds so good! Is it possible to make this without using refined sugars or maybe using the brown sugar and replacing the 1/2 cup of sugar instead?
Richa says
February 2, 2017 at 1:11 pmyes use brown sugar instead. i generally use coconut or raw unrefined sugar.
Dimple says
February 13, 2017 at 6:27 amCan add beet purée to make it red velvet.
Richa says
February 13, 2017 at 10:36 amyes you can use beet puree, the colore might not be too red though because of the dark brown from the cocoa. Add it instead of water with the blueberries and cook it till blueberries break apart and the beet smeels cooked, then use. B
Yasemin says
August 7, 2017 at 6:18 amI made this Blueberry Brownies yesterday. They are absolutely my favorites… !light not too sweet!… and the blueberry compote makes an amazing flavor!
Morgan says
June 4, 2018 at 6:52 pmThey’re delicious! The blueberry really shines through. Terrific recipe!
Richa says
June 4, 2018 at 9:57 pmyay!
Kris says
July 17, 2018 at 5:21 pmHi Richa, I’d love to make these and share them but one of the peeps I’m baking for has a nut allergy. I was debating subbing the almond flour out (and making them gf) but it’ll lose some structure and depth of flavour. Any ideas – coconut flour (not sure if that’s a good flavour dimension to add lol). Would love your thoughts- thx!!
Richa says
July 17, 2018 at 6:17 pmthats too many changes 🙂 Try this one https://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html and swirl in the blueberry compote into the batter before baking. coconut is great with blueberries
Kris says
July 17, 2018 at 7:03 pmOh awesome, thank you! Would you use all the wet ingredients up to and including the flax seed or do you think just the coconut sugar would suffice?
Richa says
July 18, 2018 at 12:24 amoh yes, just the blueberries, water and coconut sugar is sufficient
Elaine says
December 14, 2018 at 10:55 amI just made a double batch and these are the best vegan brownies yet! My daughter also has a nut and gluten allergy. Just to be clear on how to make this gf, sub the following for the dry in this recipe, and use the wet in this recipe to make this blueberry brownie gf?
3/4 cup + 2 Tbsp Tbsp coconut flour
3 Tbsp cornstarch or arrowroot or tapioca starch
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp pinch of salt
1/4 cup vegan mini chocolate chips or regular size chocolate chips to fold into the batter
Thank you!!!
Mary says
July 1, 2019 at 8:38 pmOMG these are SO GOOD. I also loved the taste of the unbaked dough- I am tempted to just turn these into no-bake brownie bites next time! But seriously, bravo, delicious recipe!
Richa says
July 2, 2019 at 12:24 amyay! awesome! yes you can make them into no bake brownie bites or balls!