These brownies are ridiculously fudgy. They better be, they’re called fudgy wudgies. They have triple chocolate power in the form of melted chocolate, cocoa powder, and then chocolate chips. And they have double blueberry power in the form of blueberry spreadable fruit and plump, fresh blueberries, adding a tangy contrast to each sweet bite. The blueberry-chocolate combo is not the most popular one, but it should be! For a variation, try raspberry-chocolate by replacing the blueberry ingredients with raspberry ones.
Ingredients
- Nonstick cooking spray, for pan
- ⅔ cup plus ½ cup vegan semisweet chocolate chips
- 10 ounces blueberry spreadable fruit
- ¼ cup unsweetened nondairy milk
- ¾ cup organic sugar
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
How to Make It
- Preheat the oven to 325°F. Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
- Heat a small pan of water over high heat until boiling. Place another small pan on top of that and place the ¾ cup of chocolate chips in that one. Use a rubber spatula to stir until melted. Remove from the heat and let cool just a bit while you prepare everything else. Or, if you want to melt the chips in a microwave instead, place them in a microwave-safe bowl (obviously) on high for 1 minute. Stir the partially melted chips and microwave again for another 30 seconds.
- In a large mixing bowl, combine the blueberry spreadable fruit, milk, sugar, oil, and vanilla and almond extracts. Mix on high speed with an electric mixer until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed; we use a fork here because the batter is very thick and can clump up in a whisk or mixer. Mix in the melted chocolate as well.
- Fold in the remaining ½ cup of chocolate chips and the fresh blueberries. Spread the batter in the baking pan (don’t worry if it doesn’t come to the very corners of the pan, because the batter will spread while baking and it will all work out). Bake for 45 minutes. You can’t really do a toothpick test here because the chocolate chips will make the pick look wet and the top will appear soft and crinkly and not done when, we promise you, it is don
- Remove from the oven and let cool in the pan. Slice into sixteen squares (or whatever size you want). If you want to serve it warm, wait about 30 minutes, so it is still warm but not hot. For true decadence, serve with Vanilla Ice Cream and a little bit of blueberry syrup, plus some fresh blueberries for good measure.