Blueberry Brownies

I had this idea to modify a brownie recipe - and it worked! I substituted all of the chocolate in a brownie recipe with a condensed blueberry syrup I made using fresh blueberries. It retains the brownie texture, although it is a little more cake-like. But, the surprising thing was that it tastes really good! I adjusted the sugar and added cinnamon. The cake is deep purple all the way through. This was a neat experiment!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 471 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 ¾ cups white sugar
• 3 large eggs
• 1 teaspoon cinnamon
• 1 cup all-purpose flour, or more as needed
• 1 ½ sticks butter
• 2 ½ cups fresh blueberries, divided

Recipe Instructions

Step 1

Pour batter into the prepared baking pan.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.

Step 3

Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.

Step 4

Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.