Friday, April 18, 2008

Fudgy Wudgy Blueberry Brownies

Ok. Yeah. So they were ugly as shit. And they were crumbly as a motherf-er.

But MOTHER OF GOD were they heavenly.

What am I talking about?

Your mom?

You wish.

I'm talking about the fudgy wudgy blueberry brownies from Veganomicon, most certainly one of my favorite recipes from the cookbook thus far. I know I've given the cookbook a bit of a hard time on occasion (though I think it's been justifiable), but seriously: well worth the money spent if for no other recipe but this one.

I'm not sure why mine turned out so crumbly and un-brownie-like, especially when the pics of them IN the actual book were all dense and heavy-duty-brownie-esque-looking (yes, that is a word), but they were. (The only thing I can think of, now that I *AM* thinking about it some more, is that perhaps the fact that I used FROZEN blueberries instead of fresh somehow got all Mr. Wizardy on these brownies' asses and somehow altered the chemical composition of them. CO2 and NA and O2 and K. Or something.) Then again, they seriously were so good that I didn't care. And no one else who tried them complained a bit either.

Decadent. Uber-chocolatey. Delightfully complimented by mouth-watering blueberries. These things are the cat's meow.

  • 2/3 c. semi-sweet chocolate chips + 1/2 c. semi-sweet chocolate chips

  • 10 oz. blueberry preserves (spreadable fruit, smooth, no whole blueberries)

  • 1/4 c. soymilk

  • 3/4 c. sugar

  • 1/2 c. canola oil

  • 2 t. vanilla extract

  • 1/2 t. almond extract

  • 1 1/2 c. all-purpose flour

  • 1/4 c. unsweetened cocoa powder

  • 1/4 t. baking powder

  • 1/2 t. baking soda

  • 1/4 t. salt

  • 1 cup fresh blueberries


Preheat oven to 325F.

Grease a 9x13 inch baking pan.

Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.

In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts. Mix on high until no large clumps are visible, about 2-3 minutes. Sift in flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed, batter will be thick. Mix in melted chocolate. Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.

Spread batter in baking pan and bake for 45 minutes. Toothpick test is null and void here because the whole chocolate chips will stick anyway!

Remove from oven and let cool.


(Recipe originally from Veganomicon, posted at Recipezaar)

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