So I’m not just on a baking spree, but also a brownie/chocolate-themed baking spree, which is exciting for me — not really because of the chocolate part, (I’m not one of those people who’d go crazy for a piece of chocolate — I could probably forget its existence if I had the chance…!) but because my history of baking chocolate-y things is not so great. Or at least the results weren’t. Unless it came from a boxed brownie mix, the results were never much to shout about.
This is sort of-maybe-just kind of cheating, since this is at once both a brownie, but also very close to a Swedish favourite of mine; kladdkaka, which, if done correctly to my judgement, is like a giant cake version of the most gooey, wonderfully unbaked brownie, usually dusted with icing sugar and served with whipped cream. I just mentioned that I’m not a chocolate person, and I stand by that, but even childhood me (who was a lot less tolerant of chocolate than I am now, in fact) would sell a piece of her soul for kladdkaka, especially the fresh-out-the-oven, homemade version. So this, combined with the fresh bursts of blueberry flavour, is like a dream.
Note; to make sure the blueberries don’t sink to the bottom of the batter whilst baking, I coat the blueberries in 1tsp of flour and 1tsp of icing sugar (see the recipe for more details). Don’t worry about the flour, because after baking, you couldn’t tell that there was any flour (or icing sugar, for that matter!) around them in the first place!
Makes about 12 large brownies.
115g of unsalted butter, melted
210g of caster sugar
1/2 tbsp of vanilla extract
2 large eggs
90g of all-purpose flour (one tsp reserved for the blueberries)
60g of cocoa powder
1 tsp of cinnamon
150g of large blueberries
1/2 tsp of icing sugar
Preheat the oven to 180°C. Grease an 8inch by 8inch baking dish, and line with baking paper.
In a medium bowl, whisk the melted butter, sugar and vanilla extract together. Beat in eggs one at a time, whisking thoroughly after each one.
In a smaller bowl, sift together the flour (minus the one reserved tsp) cocoa powder, and cinnamon. Slowly add this flour mixture into the egg batter, stirring gently but ensuring that there are no streaks of flour left. Toss the blueberries in the reserved teaspoon of flour and the icing sugar to coat them. Fold the blueberries into the batter, trying not to squash them.
Spread the batter evenly into the dish, and bake for 30 to 35 minutes, or until a metal skewer inserted into the brownies about an inch away from the edge comes away clean — just don’t overbake them!