Blueberry Brownies Recipe

From Dorothy McNett's Recipe Book.

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Blueberry Brownies

From Dorothy McNett's recipes at Use raspberries or blackberries if you wish!

1/2 cup unsalted butter
2 squares (2 oz.) semi-sweet chocolate
3/4 cup brown sugar (raw sugar is great!)
2 eggs
3/4 cup all-purpose unbleached flour
1/4 teaspoon semi-coarse sea salt
1 teaspoon real vanilla extract,or vanilla bean paste
3/4 cup fresh blueberries (or 1/2 cup dried)

mascarpone or whipped cream, if desired
a few fresh berries for garnish

Preheat oven to 350 degrees. Melt butter and chocolate in glass or ceramic batter bowl in microwave 1 minute, OR in a heavy bottomed saucepan over medium heat, stirring constantly, until melted. Stir in sugar, eggs, flour, salt and vanilla. Gently fold in the berries, being careful not to crush them if they are fresh. Lightly brush a bit of olive oil over bottom and sides of an 8 by 8 inch baking pan. Spread in the batter. Bake for 30-40 minutes, or until top is browned and no longer very moist. Cool on a rack about 30 minutes before slicing. Cut and arrange on plates, dollop with a bit of cream and a few berries.

Recipe created 2012-01-21.

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