Blueberry Brownies

I was staring at the fresh blueberries we had left over from Fresh Stop Markets. Even after our Sunday morning blueberry pancakes, there were still quite a few left.

The crime partner and I discussed our many options.

“Soak them in Gran Marnier,” he said. This is actually a fall back option for berries in our household. Foodies, right? We’re always two inches away from madness.

“They’re too good for that,” I said.

“You could make one of your fancy fruited vinegars.”

“They’re too good for that, too.”

“We still have that brownie mix.”


So here’s the recipe I came up with, many thanks to the good folks at Ghirardelli and, of course, those nearby hard-working organic blueberry growers.


One box Ghirardelli dark chocolate brownie mix (you can sub out any other brownie mix, but why?)

1-2 cups blueberries

1/4 cup organic vanilla soy milk (Sure, you can easily sub out cow milk or water or rice milk)

1/2 cup olive oil (Sub out vegetable, canola, or corn oil. Truffle oil, if you can afford it. We’re already so far over-the-top, how could it matter?)

One egg (preferably from your local organic farmer)

Optional: quarter teaspoon real vanilla extract (just ’cause)

Blend together the wet ingredients in a mixing bowl, then add the brownie mix. Stir. Add the blueberries. Stir.

Bake at 325 degrees in a square pan, preferably glass, for 47-51 minutes. Cool for five.

Serves four reasonable people or two gluttons. These also hold up well in the refrigerator.

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