Ingredients for Fudgy Wudgy Blueberry Brownies
- 1 ⅙ cups (250g) semi-sweet chocolate chips
- 1 cup (240ml) blueberry spreadable fruit
- ½ cup (120ml) soy milk
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (150g) fresh blueberries
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How to Make Fudgy Wudgy Blueberry Brownies
- Preheat oven to 325°F (160°C).
- Grease and flour a 9x13 inch baking pan.
- Melt ⅔ cup (150g) semi-sweet chocolate chips in a double boiler or microwave until smooth.
- In a large bowl, whisk together 1 cup (240ml) blueberry spreadable fruit, ½ cup (120ml) soy milk, 1 ½ cups (300g) granulated sugar, ½ cup (120ml) canola oil, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Mix on high speed until no large clumps remain, about 2-3 minutes.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ¾ cup (45g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick.
- Stir in the melted chocolate.
- Gently fold in ½ cup (100g) semi-sweet chocolate chips and 1 cup (150g) fresh blueberries.
- Spread the batter evenly in the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs (remember, some chocolate chips will stick).
- Let cool completely in the pan before cutting and serving. Enjoy!
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
103g
Fat
13g
Carbs
13g
