1 cup Blueberries, Fresh Or Frozen
2 sticks Unsalted Butter
1-½ cup Light Brown Sugar, Packed
¾ cups Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
½ Tablespoons Vanilla Extract
2 whole Eggs
1-½ cup Whole Wheat Flour
- Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish with canola oil.
- Cook berries in a saucepan over medium heat for about ten minutes to break down and reduce berries to a slightly thicker (not syrupy) juice. Set aside and cool.
- Either on the stove top or in the microwave, slowly heat butter and sugar until most of the sugar is dissolved. Let cool for several minutes.
- Add blueberry mush to butter/sugar mixture and whisk to combine.
- Add cocoa powder, baking powder, salt and vanilla extract and stir well. Add eggs one at a time and stir well to completely incorporate. (Either a stand mixer or hand power can be used for this)
- Add whole wheat flour and mix until just combined, but very few lumps (if any) remain.
- Bake for 30 minutes, until a toothpick comes out clean and the top is puffed and split.
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