Blueberry Brownies

A recipe has to be pretty darn good for me to make it twice - especially two days in a row.  When I came across this recipe on the blog Chocolate & Tea, I knew I'd be making these.  It looked like a simple recipe and used one of my favorite summer fruits.

I hadn't made anything with chocolate and blueberries combined before, but I've always liked the chocolate covered blueberries from Harry & David, so why would blueberry brownies be any different?

They weren't.  They were delicious and addictive just like those little blueberries.  These brownies are fudgy and the blueberries are a goey, wonderful surprise. The cinnamon really shines through too, which is unsual and unexpected - but in a great way. 

A few quick notes - I used frozen organic blueberries from Trader Joe's that I had on hand.  Instead of chocolate chips, which are optional in the first place, I chopped up 1 square of semi-sweet baking chocolate and mixed it in.  Otherwise, I followed the recipe as listed below.

Blueberry Brownies

Yields 1 8x8 baking dish

1/2 cup butter, melted (vegetable/olive oil may also be substituted)
1 cup white sugar
1/2 tablespoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F. Lightly grease a 8x8 baking dish (I used a loaf pan because I'm not cool enough to have a brownie pan).

In a medium bowl, whisk together the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, mixing well after each addtion.

In a small bowl, sift together the flour, cocoa powder, cinnamon, and salt. Slowly stir the flour mixture into the chocolate mixture until well blended. Stir in the blueberries and chocolate chips.

Spread the batter evenly into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Do not overcook (so watch them like a hawk)!