Blueberry Brownies

5 from 10 votes

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. Makes 1 9 by 9 or 8 by 8 inch brownie pan

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 415kcal

Author: Vegan Richa

Ingredients

Wet:

1/2 cup water
1/3 cup blueberries
1/4 cup coconut sugar or brown sugar
1/2 cup sugar
1 tbsp flax seed meal optional
1/3 to 1/2 cup 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 flour I use half wheat half white
1/4 cup almond flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 cup vegan chocolate chips
1/4 cup blueberries

US Customary - Metric

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

* The blueberry chocolate mixture should be warm as the chocolate starts to thicken when cooling, making it difficult to fold in the dry ingredients and making more of a doughy batter. The mixture should not be too hot else it will melt the chocolate chips in the dry.

To make these gluten-free:
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