WHITE CHOCOLATE-BLUEBERRY BROWNIES WITH ALMONDS
A yummy white chocolate brownie recipe I came up with using things I had on hand. They are dense and chewy inside with a crunchy, glossy top. Sweet, but not tooooo sweet :) **I also made a version subbing pineapple for the blueberries, walnuts for the almonds, and rum for the vodka. **You could substitute any combination of fruits, nuts, and spirits. For example, sweet dark cherries, kirsch and almonds would be a nice Swiss twist.
Provided by under12parsecs
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
- Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
- Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
- Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
- Cut into 16 squares and enjoy!
Nutrition Facts : Calories 242.1, Fat 13.2, SaturatedFat 6.7, Cholesterol 35.7, Sodium 82.2, Carbohydrate 27.8, Fiber 0.9, Sugar 20.8, Protein 3.9
FUDGY WUDGY BLUEBERRY BROWNIES
From VEGANOMICON! These are intensely fudgey and amazing! This was one of my first attempts at vegan baking, and I am quite proud of how these turned out.
Provided by Kozmic Blues
Categories Bar Cookie
Time 55m
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Preheat oven to 325.
- 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.
- Enjoy!
BLUEBERRY BROWNIES
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!
Provided by KETCHHOT
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
- 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.
- 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.
- Pour batter into the prepared baking pan.
- 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.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 57.5 g, Cholesterol 102.7 mg, Fat 25.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 133.3 mg, Sugar 43.4 g
INCREDIBLY EASY WHITE CHOCOLATE BLUEBERRY FUDGE
I love pairing blueberries and chocolate. This is a variation of a recipe I found a while back on the side of a Bakers' chocolate package.
Provided by Shannon Cooks
Categories Candy
Time 2h20m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
- Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
- Add almonds, blueberries and orange peel; stir until well blended.
- SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
- LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.).
- Wrap pieces in cellophane and tie with a bow for a cute gift!
Nutrition Facts : Calories 70.8, Fat 4.2, SaturatedFat 1.8, Cholesterol 2.6, Sodium 22.2, Carbohydrate 7.4, Fiber 0.3, Sugar 6.9, Protein 1.4
BLUEBERRY BROWNIES
Make and share this Blueberry Brownies recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate and butter together in a double boiler and allow to cool slightly.
- In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries.
- Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees.
- Let cool before cutting to prevent too much breakage.
Nutrition Facts : Calories 418.6, Fat 22.8, SaturatedFat 13.6, Cholesterol 111.2, Sodium 231.5, Carbohydrate 53.4, Fiber 1.4, Sugar 43.8, Protein 4.1
COPYCAT - MOXIES WHITE CHOCOLATE BROWNIE
I found this recipe online a while ago, but I can't remember where so I'm posting it here for safe keeping. This is one of my favorite desserts and I was surprised that I wasn't able to find it on food.com! It's not great alone, it really does need to be warmed up and topped with ice cream to be anything special.
Provided by partysweets
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Grease a 9x9" pan.
- Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
- In a large bowl, beat eggs until foamy.
- Gradually add the sugar and vanilla, mixing constantly.
- Drizzle in the melted white chocolate mixture.
- Combine the flour and salt and fold into the white chocolate mixture.
- Fold in chocolate chips.
- Spread the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
- 4. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.
SPICY WHITE CHOCOLATE-BLUEBERRY BROWNIES
A spin-off of my White Chocolate-Blueberry Brownies with Almonds. This brownie leaves you with that particular lingering heat you can only get from cayenne! For a tropical island twist, these are also very good if you substitute a small can of crushed pineapple or 1 diced ripe banana for the berries and use coconut or macadamia nuts instead of the walnuts.
Provided by under12parsecs
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- 1 Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
- 2 Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
- 3 Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and rum. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and nuts. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
- 4 Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
- 5 Cut into 16 squares and enjoy!
- Read more: http://www.food.com/recipe/white-chocolate-blueberry-brownies-with-almonds-449041#ixzz1EM6RoIM0.
Nutrition Facts : Calories 240.1, Fat 13.3, SaturatedFat 6.7, Cholesterol 35.7, Sodium 67.7, Carbohydrate 27.4, Fiber 0.7, Sugar 20.7, Protein 3.6
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BLUEBERRY LEMON BROWNIES WITH WHITE CHOCOLATE GLAZE
From cookingclassy.com
Cuisine AmericanCategory DessertServings 9Total Time 50 mins
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric hand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended.
- Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8x8 baking dish and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached (I used chilled blueberries so mine took about 33 minutes).
- Allow Blueberry Lemon Brownies to cool completely, then pour White Chocolate Glaze over top and spread evenly over brownies (I poured it in the center so it didn't all run down the sides of the bars, then I spread it out near the edges). Cut into squares (for cleaner cutting you can freeze bars for about 10-15 minutes to help glaze set before cutting).
- Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth.
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