Happy weekend! I’m starting the weekend on a bright note and sharing this blueberry brownie recipe. Any dessert that has blueberries in it makes me think of sunny days and summer time. It’s supposed to be sunny and bluebird out tomorrow, so we’re heading to Alta for maybe our last ski day of the season, which is always bittersweet! So when I was creating this recipe, I was trying to make a vegan blueberry cake, however, the consistency came out to be more like brownies! So, the name blueberry blondie brownie was created. Of course you can serve warm with some type of ice cream (I used vanilla bean coconut ice cream in the picture) but I actually enjoyed these the most just at room temperature.
4 TBS (1/4 cup) earth balance vegan butter, melted
1 cup sugar
1 flax egg (1 TBS ground flax mixed with 2 1/2 TBS warm water, set for 10 min)
1 tsp salt
1 tsp baking powder
1/2 tsp vanilla extract
2 cups flour (I used wheat)
1/2 cup almond milk
Small container of blueberries
Heat the oven to 375 degrees, then start by making your flax egg, then setting aside. Next, mix the earth balance and sugar in a large bowl.
Next mix in the flax egg, salt, baking powder, vanilla & flour into the bowl, a wooden spoon works best for this gentle mixing. Next add in the almond milk and mix some more until the batter comes together.
Grease an 8×8 baking pan with either some earth balance and/or coconut oil spray (I was sooo excited to find this in the grocery store). Add the batter to the baking dish and form into place with a spatula (or your hands). Gently push the blueberries into the batter, the more the better!
Bake for 35-45 minutes. I did 35 and really enjoyed the brownie like texture – and the best part about vegan baking is you don’t have to be afraid of the doughy “raw” texture, because there are no raw eggs! Hope you enjoy : )
