So I realize I say this all the time, but you’ve got to bear with me. I’m sure these sound strange, at best: jam? In brownies? I know. It’s weird. Weird but so, so delicious. This recipe (fun fact!) was the first vegan dessert I ever made and it comes directly from the genius minds of Isa Chandra Moskowitz & Terry Hope Romero who co-wrote Veganomicon. Aside from one brief step with a double boiler, this recipe is simple and scrumptious; the blueberry lends a bit of tartness to balance the sweet and, thanks to some melted chocolate chips, the brownies have an incredibly fudgy consistency.
2/3 cup chocolate chips (for melting)
1/2 – 3/4 cup chocolate chips (for folding / sprinkling on top)
10 oz blueberry jam (I usually just add the whole jar)
1/4 cup vanilla soymilk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons vanilla
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen
- Preheat your oven to 325° F and grease a square baking dish with PAM.
- Melt 2/3 cup chocolate chips over a double boiler (tip: try the “poor man’s double boiler,” which is just a glass mixing bowl fit into a pot of boiling water) or in the microwave.
- While you’re waiting for the chocolate to melt, sift the dry ingredients together into a medium sized bowl. Remove melted chocolate from the heat and set aside.
- In a large bowl, combine the blueberry jam, soy milk, sugar, canola oil and vanilla. Mix until there are no clumps remaining and then slowly add the dry ingredients, stirring until everything is incorporated.
- Spatula in the melted chocolate and remaining chocolate chips, folding until the batter is smooth.
- Spread the mixture into your prepared baking dish and sprinkle with a few chocolate chips / blueberries, if desired.
- Bake for 40 – 45 minutes or until an inserted toothpick comes away clean. Allow the brownies to sit for 20 minutes or so before cutting. Enjoy!