The blueberries at the Community Garden in Seattle ripened just in the nick of time! The Friday before I left, there were finally enough ripe blueberries on the bushes for a decent harvest. (As a side note, apparently blueberry season just ended in the bay area. It would have been really sad if I left just before blueberry season started in Washington and arrived just after blueberry season ended in California.)
I ate several fresh, of course, but I saved a cup for a recipe I wanted to make: Fudgy Wudgy Blueberry Brownies.
This recipe comes from Veganomicon, a cookbook I’ve mentioned on this blog in the past. What I didn’t mention was that I’m on a mission to cook every recipe in this cookbook.
Why, you ask? Good question.
I can’t really tell you why I wanted to cook every recipe in the book. It sounded fun, I had tried several of the recipes already and liked them, and…. it’s important to have goals in life. What can I say?
There are over 250 recipes in the book, and I’ve made almost 200 of them since December. I’m enjoying it even more than I thought I would. I haven’t enjoyed every recipe I’ve made (there were a few that just didn’t suit me flavor-wise) but making all of the recipes has gotten me to try things I wouldn’t have otherwise. The asparagus quiche was one of those recipes, and these blueberry brownies are another. Vegan baking is always a bit tricky, and I wouldn’t have wanted to waste fresh blueberries on something with a relatively low pre-bake probability of success. But, it was in the book, so I had to make it.
The recipe calls for 1 cup of fresh blueberries and a 10oz jar of blueberry jelly, in addition to typical brownie ingredients (flour, sugar, oil, baking soda, baking powder, salt, etc). I couldn’t find blueberry jelly, so I used mixed berry jelly.
This recipe turned out surprisingly well! It was a little cake-y right out of the oven, which was disappointing given the name “Fudgy Wudgy Blueberry Brownies” (false advertising). I prefer my brownies fudgy. I found that they tasted better and had a slightly dense texture the in the following days after they had been in the refrigerator. The tartness of the blueberries was a surprisingly refreshing addition. I would definitely recommend this recipe and I would make it again. Another win for Veganomicon!