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!
Ingredients
- 2 ½ cups fresh blueberries, divided
- 1 teaspoon cinnamon
- 1 ½ sticks butter
- 1 ¾ cups white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 cup all-purpose flour, or more as needed
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
Step 2
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 3
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 4
Pour batter into the prepared baking pan.
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.
Cook’s Note:
Unlike brownies, these didn't shrink back from the edge of the pan. I used a toothpick in the center and made sure it came out almost clean.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 471 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat11g | 56% |
Cholesterol103mg | 34% |
Sodium133mg | 6% |
Total Carbohydrate58g | 21% |
Dietary Fiber2g | 8% |
Total Sugars43g | |
Protein6g | |
Vitamin C4mg | 21% |
Calcium34mg | 3% |
Iron2mg | 8% |
Potassium133mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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