This post contains affiliate links. Please see our disclosure policy.
Double Blueberry Brownies. Dark Chocolate Brownies with blueberries and almonds. Blueberries cooked to a compote in the wet and blueberries added with chocolate chips in the batter. Vegan Brownie Recipe. Easily made gluten-free. Pin this post for later!
Loads of gorgeous juicy blueberries in the house this summer = Blueberries in brownies!
These brownies have blueberries in the wet as a compote As well as whole fresh blueberries folded into the brownie batter! Its a chocolate brownie + blueberry muffin + decadence all rolled into one. Depending on the moisture content of the berries, the brownies can turn out caky if the compote is not cooked long enough. Cook the compote to thicken, melt chocolate in it, fold in the dry, drop into a brownie pan and bake. Cool, slice, serve with vegan ice cream of choice. I served these with So delicious mocha almond fudge. mmm, so good! The brownies get fudgier and blueberrrier after sitting for a few hours. Use any seasonal berries or cherries of choice for variation. And since it is warm, don’t forget the vanilla ice cream on top while attending to the puffball named chewie.
More Brownies from the blog
- Vegan Pumpkin Brownies
- Easy Walnut Brownies.
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies GF
Make the brownie batter. Drop into parchment lined pan and press with oiled hands or spatula. Sprinkle chocolate chips or almond slivers on top.
Bake until a toothpick an inch from the edge comes out clean.
Cool slightly and slice.
Blueberry Brownies
Ingredients
Wet:
- 1/2 cup water
- 1/3 cup blueberries
- 1/4 cup coconut sugar , or brown sugar
- 1/2 cup sugar
- 1 tbsp flax seed meal, optional
- 1/3 to 1/2 cup loaded cup vegan dark chocolate , or vegan semi sweet chocolate chips. About 2.5 oz
- 3 Tbsp oil
- 1 tsp vanilla extract
Dry:
- 1 cup flour, I use half wheat half white
- 1/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup vegan chocolate chips
- 1/4 cup blueberries
Instructions
- Prepare your brownie pan by lining with parchment or greasing. Preheat the oven to 350 degrees F / 180ºc.
- Add water, blueberries and sugars to a saucepan over medium heat. Bring to a boil. Simmer until all the blueberries break apart and the mixture starts to thicken (about 5 to 6 mins). You can use a spatula to mash the berries so they cook through.
- Take off heat and Cool the mixture for a minute or so. Add the flax meal and chocolate and mix until the chocolate melt. Add the oil and vanilla and mix to combine. Let the mixture cool further to until warm to touch.*
- Meanwhile, mix the flours, cocoa, baking soda and salt in a bowl until well combined. Add the chocolate chips and blueberries and mix.
- Add the dry to the wet and mix until just about combined. Drop the thick batter into the prepared brownie pan. Press the batter into the pan using a spatula or oiled hands. Press in 2 tbsp or more of chocolate chips or slivered almonds on top.
- Bake for 20 to 22 minutes. Check with a toothpick an inch from the edge. the center might be liquidy but the toothpick from the edge should come out clean or not liquid.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the cooling rack for another 10 minutes before slicing.Serve warm with vegan ice cream of choice
Notes
Use 3/4 cup oat flour + 2 tbsp tapioca or corn starch + 1/3 cup almond flour instead of the 1 cup flour + 1/4 cup almond flour. Nutritional calculations based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this Richa! It really looks amazing, I love the idea of brownies with blueberries, sounds like a perfect match! 🙂
I would never have thought of putting blueberries in brownies, but the idea sounds incredible! This yield looks so fluffy and delicious!
Do you have any suggestions for a flour mix without the oats? Almond, tapioca, arrowroot, buckwheat, cassova pretty much anything but oats 🙂
Use (2/3 cup) sorghum or amaranth or buckwheat + (1/3 cup) almond flour + (1/4 cup) tapioca.
Hi Richa,
Thanks for sharing this great and easy recipes with us. I’m a bit confused, I’m buying the ingredients for this brownies tomorrow and I have to make this gluten free. I was just planning to use the 4 blend gluten free flour but, I saw you wrote to use a combination of flours? Which I’m on a budget and buying all of this flours can be a little pricey. Also, if I have to use a few different flours, do I mix them together and then use the amount you indicate on the recipe or, is it different? I’m sorry for all the questions, but I’m not a great baker but love sweets and we don’t have too many gluten free bakeries around.
Thank you Richa.
Hi Dee, you can use 1 cup of gf flour blend that you have instead of the 1 cup flour mentioned on the recipe. For almond flour, you can grind raw almond sin a blender.
For a combination of flours, you want to use a combination of flours and starch. Mix them to make a bit more than the amount mentioned in the recipe. Add 3/4th of the amount mentioned (so in this recipe start with 3/4 cup flour blend) , mix ino the wet and add more flour if needed. Some gf flours can absorb more liquid, so you might need less flour.
Richa, thank you so much for your quick response. 🙂
Hi again Richa,
I made this recipe a few hours ago. Wow is delicious! and I’m not a good baker at all!! The bursting flavor of the blueberries with the chocolatey mixture, wow! Is this recipe in your book? This is the 2nd recipe I tried from your blog, the other one was the Chickpeas in Turmeric Peanut Butter Sauce, also truly amazing flavor and amazingly easy to make. On this brownies recipe, I used coconut oil and I used gluten free and almond flour ( I made the almond flour) didn’t use starch because the gluten free has starch and tapioca on it already. I used a different pan because that is what I had on hand. I used a 9×13 but I will definitely have to get the right pan for it. I do have a question, it came out fantastic and all, I am going to make it again but, it falls apart easily, I had to eat my pieceS 🙂 with a fork because it falls apart, what did I do wrong? Thank you again for your easy and quick recipes. I live with Chronic Fatigue Syndrome and Fibromyalgia and your recipes are quick, easy, and healthy. Most of them have ingredients that help with inflammation. I just have to remember not to try anything when I’m going thru a “fibro fog” LOL, oh boy. 🙂
Yay! so glad you loved these. Gluten-free can get crumbly easily if there isnt enough binding. For gf baking, you definitely want to add the flax meal, and underbake the brownies. I think the bigger pan would have over baked the brownies hence making them crumbly. Try a smaller pan, or a 1.5 times the recipes for the 9 by 13 pan. Bake only till a toothpick an inch from the edge comes out somewhat clean. The gooeyness of the brownie should hold it together.
THESE LOOKS AMAZING
what kind/brand of ice cream did you use? it looks delicious
thanks ! Its So Delicious Brand Mocha almond fudge almond milk ice cream
Will this work with gluten free flours?
Yes, use a combination of flours or use oat + almond + some starch
what a cool idea to use fruit like that in a brownie but i’m more a blondie person myself. Any chance you could be talked into working on a blondie version?
OOPS! You do say gluten free in intro! Thank you!
What about gluten free flour? Has anyone substituted?
Thank you!
Use a combination of flours or use oat + almond + some starch
These look and sound AMAZING!!! I never thought to add blueberries to brownies, but I bet this combo is heavenly! I love that you used a blueberry compote AND whole blueberries. YUM!!
Thanks!