Blueberry Whole Wheat Brownies – a delicious recipe with Blueberries, Butter, Light Brown Sugar, Cocoa, Baking Powder, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
- Preheat oven to 350 degrees F. Lightly grease a 9 x 9 baking dish with canola oil.
2
- 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.
3
- 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.
4
- Add blueberry mush to butter/sugar mixture and whisk to combine.
5
- 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)
6
- Add whole wheat flour and mix until just combined, but very few lumps (if any) remain.
7
- Bake for 30 minutes, until a toothpick comes out clean and the top is puffed and split.
721
kcal
Calories
53
g
Fat
59
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Blueberries, Fresh Or Frozen, 2 sticks Unsalted Butter, 1-1/2 cup Light Brown Sugar, Packed, 3/4 cups Cocoa Powder, and more.
Yes, Blueberry Whole Wheat Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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