White Chocolate Blueberry Brownies With Almonds Recipes

WHITE CHOCOLATE-BLUEBERRY BROWNIES WITH ALMONDS

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
• Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
• Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
• Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
• Cut into 16 squares and enjoy!

BLUEBERRY BROWNIES

Steps:

• Melt chocolate and butter together in a double boiler and allow to cool slightly.
• In a large bowl, whisk eggs, salt, lemon zest, sugar and vanilla. Whisk in chocolate mixture slowly. Fold in flour, then blueberries.
• Pour batter into greased 9x13 inch baking pan, bake for 40 minutes at 325 degrees.
• Let cool before cutting to prevent too much breakage.

FUDGY WUDGY BLUEBERRY BROWNIES

Steps:

• Preheat oven to 325.
• Grease a 9x13 inch baking pan.
• Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.
• In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts.
• Mix on high until no large clumps are visible, about 2-3 minutes.
• Sift in flour, cocoa powder, baking powder, baking soda, and salt.
• Stir until well mixed, batter will be thick.
• Mix in melted chocolate.
• Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.
• Spread batter in baking pan and bake for 45 minutes.
• Toothpick test is null and void here because the whole chocolate chips will stick anyway!
• Remove from oven and let cool.
• Enjoy!

BLUEBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
• Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
• Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.

COPYCAT - MOXIES WHITE CHOCOLATE BROWNIE

Steps:

• Preheat oven to 350. Grease a 9x9" pan.
• Melt white chocolate and butter in the top of a double boiler, or in microwave on med power. Set aside to cool.
• In a large bowl, beat eggs until foamy.
• Gradually add the sugar and vanilla, mixing constantly.
• Drizzle in the melted white chocolate mixture.
• Combine the flour and salt and fold into the white chocolate mixture.
• Fold in chocolate chips.
• Spread the batter into the prepared pan.
• Bake for 30 minutes or until a toothpick comes out clean. Do not over-bake.
• 4. Serve heated. Top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.