With the cold weather, you really want to get into the kitchen, turn on the oven and prepare something wonderful like this delicious chocolate and blueberry brownie. It’s one of the juiciest I’ve tried so far and the chocolate and blueberry contrast is tremendous, you can’t miss this recipe!
Contents
Ingredients to make Dark Chocolate and Blueberry Brownie:
- 200 grams of dark chocolate for desserts 70% cocoa
- 3 eggs
- 100 grams of butter
- 100 grams of honey
- 220 grams of cranberry jelly
- 160 grams of pastry flour
- 1 teaspoon of chemical yeast (impeller)
- 40 grams of milk
- 125 grams of dried blueberries
- 50 grams of shelled walnuts
- 1 teaspoon of flour for the blueberries and nuts
How to make Dark Chocolate Blueberry Brownie:
- In a bowl we put the chocolate, honey and butter and melt it. I do it in a bain-marie because I don’t have to watch out for the chocolate to burn and because I love the smell it leaves in the kitchen, but if you prefer you can do it in the microwave.
Trick: If your honey is liquid (which mine with the winter stays more than curdled) you can add it when the chocolate and butter are melted
- Mix well when they are melted until you have a homogeneous mass and add the jelly. Let’s beat until we integrate it. At first it may seem that the dough is going to be lumpy but it quickly integrates.
- Next, we are adding the eggs one by one, so that we do not put the next one until the previous one is not completely integrated.
- Finally, add the sifted flour and yeast and mix. As all the flours are not the same (or the size of the eggs used either) if you see that the dough is a bit dense, add a splash of milk so that it has body but it is not difficult to handle.
- In a separate bowl we put the blueberries and the peeled walnuts and slightly chopped with our hands and add a teaspoon of flour. We mix well so that they remain impregnated and the excess flour that may remain in the bowl is discarded so that it does not go into the dark chocolate and blueberry brownie batter.
- Add the walnuts and blueberries to the dough, mix well so that they are evenly distributed.
- Line a 20×20 mold with baking paper or paint it with butter (I prefer the paper theme to ensure perfect unmolding and without incidents) and pour the mixture. Hit the mold on the counter a couple of times in case there are any air bubbles and, if necessary, smooth it out with a spatula (with the blow it usually looks quite good)
- Place the chocolate and blueberry brownie in the oven preheated to 180ºC and bake for half an hour. When we prick it, the center should be slightly wet and “chocolate”.
- Turn off the oven and leave it inside with the door ajar for about 10 minutes. Remove, unmold and let cool completely on a wire rack. Enjoy this delicious recipe for dark chocolate and blueberry brownies!
