The blueberry season has arrived and we’ve been enjoying them by the handful or with yoghurt for breakfast. They are packed with vitamin C, dietary fibre, antioxidants and disease fighting properties which makes them one of the healthiest fruits you can eat.
Every now and then I can’t resist putting them in this indulgent chocolate brownie recipe which was kindly shared by Heidi Rosewarne from Blueberry Corner in Whakatane. It’s delicious for morning or afternoon tea, or with ice-cream for dessert.
Blueberry Chocolate Brownie
½ cup cocoa powder
1 cup sugar (I used castor)
1 teaspoon vanilla essence
½ cup flour
1 teaspoon baking powder
Melt the butter and stir in the cocoa powder until well mixed, set aside.
Beat eggs, sugar and vanilla until thick and creamy.
Fold in the chocolate mix, flour and baking powder.
Pour into cake tin and sprinkle 125g of blueberries over the top.
Bake at 170 for 30 – 40 minutes until cooked through. Sprinkle with icing sugar to serve.
You can also make this recipe gluten free as it is easy to convert using a gluten free baking mix.
Read more from Lyn