Pacific Northwest Blueberry Brownies
On the way to the Anacortes Ferry there is the most delightful outdoor market. I first discovered this market on our trip to Orcas Island 2 years ago. On that trip, I loaded up on fresh, sweet corn, herb bundles as big as my head, tomatoes, carrots, several types of fruit and two flats of blueberries. The blueberries were my most treasured purchase – one taste and my entire perception of that little blue fruit was forever changed. Unfortunately, blueberries ended up being the only item I cooked with while on that trip.
Apparently I had never, in all my 40 years, really tasted blueberries — or at least not tasted just how very, very good a blueberry is supposed to be. It was as if Willy Wonka himself decided to change the blueberry “recipe”. These berries are the most beautiful indigo color, their size is noticeably more plump — and the taste… the most intensely sweet blueberry flavor. It’s so delicious, so exaggerated, so extraordinary — these berries taste more like candy than fruit.
So for this trip – I bet you can guess what was at the top of my “to-do” list. I spotted the open market from the road, relieved to see it was just how I left it. As I pulled into the parking lot, my heart sank. The market was closed – evidently it was their day off. Boo.
Thankfully, I found freshly harvested blueberries at a little roadside stand a few blocks before the ferry terminal & purchased 2 tasty flats. We have enjoyed handfuls of fresh blueberries, blueberry gravy and stacks of blueberry pancakes.
With half a flat left to enjoy, I decided to experiment. What would happen if I added these candy-like berries to my favorite brownie recipe??
Don’t the blueberries look perfectly at home in brownie batter??
The aroma of warm blueberries baking with chocolaty brownies is among the top 6 best things I have ever smelled. Are you wondering what the other 5 are??
- brand new babies, heavenly.
- plumeria, freshly picked off of the tree in Hawaii
- the smell of the air right before or after a heavy rain
- the perfume of the ladies I love (mom, grandmas etc)
- freshly bathed boys & hubby
- blueberry brownies baking
The oozy chips of chocolate, the warm bursted blueberries and the most perfect, moist, fudgy brownie – with a side of Tillamook Salted Butterscotch ice cream, it’s home on a plate. Warm, cozy, comforting home on a plate. Blueberries from my favorite place in the world mixed with one of my most treasured family recipes = home.
Oh, and if you want to read about why I only got to cook with blueberries while on Orcas 2 years ago and a little more of what makes this tiny piece of land off the coast of Washington State feel like home – click here.
- 1 3/4 c sugar
- 1 1/2 stick salted butter, melted
- pinch sea salt
- 6-8 T cocoa powder
- 2 t vanilla
- 2 eggs
- 1 1/4 c flour
- 2/3 c chocolate chips
- 1 c fresh blueberries
- Preheat oven to 325°. Prepare an 8" x 8" baking dish and line with parchment. In a medium mixing bowl, combine first 6 ingredients. Once these ingredients are well combined, fold in flour, chocolate chips and blueberries. Scrape sides and bottom while stirring to make sure all ingredients are well incorporated but don't over mix. A few visible pockets of flour are just fine.
- Pour ((more like dump)) the brownie batter into the 8" x 8" baker, spreading evenly into the corners.
- Bake for 45-48 minutes or until the brownies are set in the center.*
- *The blueberries cause extra moisture to be released into the brownie batter which leads to a longer baking time.