The idea for blueberry brownies came to me in the middle of shampooing my hair. I was thinking about a chocolate bar I'd seen the day before (what, you don't think about chocolate in the shower?). It was a slim dark chocolate confection with dried blueberries. I'm a fruit and chocolate combo fan, you see. I love berries and chocolate. Orange and chocolate. Pineapple and chocolate. Actually, is there anything that doesn't taste better with some chocolate?
Such are my ponderous meanderings.
I used organic frozen wild blueberries in this chocolate brownie recipe. I thawed them first and patted them dry. In summer, use fresh blueberries.
Preheat the oven to 350ºF. Grease and g-free flour or line a twelve-cup muffin tin with papers.
Whisk together the dry ingredients:
3/4 cup sorghum flour
1/4 cup potato starch (not potato flour!)
1/3 cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
1 cup organic cane sugar
Mix your egg replacer:
1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water (the equivalent of one egg)
Add it to the dry ingredients along with:
1/2 cup organic coconut oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla
1 tablespoon raw organic agave (or honey)
1/2 cup hot water
Beat with a wooden spoon till smooth. Add in:
1/2 cup vegan chocolate chips
1 cup wild blueberries
Stir to combine.
Spoon the batter into the 12 cupcake cups (I use this ice scream scoop to do this- easy peasy). Use wet fingers to even out the batter, if you like.
Bake in the center of a 350 degree F oven for about 20 to 25 minutes- keep an eye on them. They should be firm to the touch.
Cool on a wire rack; remove the brownies from the pan to continue cooling when they are not too hot to handle; this keeps the bottoms from getting steamed (meaning, soggy).
Wonderful warm and gooey.
Wrap cooled brownies individually and freeze for a future gluten-free sweet. Warm briefly in the microwave before serving.
Cook time: 22 min
Yield: Makes one dozen brownies.