I’ve been making these brownies lately that are a great use of blueberries past their regular season. I love blueberries in pies, muffins, yogurt, milkshakes, cobblers, oatmeal, etc. But who would have thought blueberries in brownies?!
Baking these brownies makes your house smell like the holidays because cinnamon and chocolate fill the air. Those are two good smells in my eyes. However, I can’t stand the fake cinnamon smell from scented candles, potpourri, cinnamon liquor or candies, air fresheners, cinnamon brooms or cinnamon pine cones that overwhelm me when I go to Fresh Market. I prefer the smell of real holiday food cooking or my favorite candle….Cranberry Chutney!
The good news about the brownies is that you can whip them up in one bowl, stick them in the oven right before a meal, and enjoy a delicious treat by the time you’re done. Hot and gooey when they come out of the oven, they are just as chewy the next day…..if they last that long. The blueberries inside make for a nice fruit surprise that doesn’t add too much extra sweetness.
1/2 c unsalted butter, melted
1 c brown sugar
1/2 T pure vanilla extract (I made them once w/ a bourbon vanilla that my aunt had given me, YUM!)
3/4 c all purpose flour
1/2 c good quality unsweetened cocoa powder
1 t cinnamon
1/2 t salt
1 c frozen blueberries (keep them frozen)
1/2 c chocolate chips (your favorite variety…optional, but why not?!)
- Preheat oven to 350
- Lightly grease an 8×8 baking dish (if you like thinner brownies you can use a larger dish)
- Whisk together the butter, sugar, and vanilla
- Beat in the eggs one at a time (I have just whisked them in too)
- Slowly stir in the flower, cocoa, cinnamon, and salt until well blended (the batter will be thick)
- Stir in blueberries and chocolate chips
- Pour into baking dish and bake for 30-35 minutes or until toothpick comes out clean
- Enjoy them mindfully and share with others (that second part is optional)