
Blueberry Brownie Cookies
Well, we finally did it! We went blueberry picking. Scarlett and her friends rose early one morning and raided the local farm by our cottage. (You’ll actually see the whole field trip later this week in our newsletter.) After a few fights over baskets that culminated with a spill in my front yard, I was left with 90 million blueberries. So what’s a girl to bake?
I considered a pie, a crumble, tarts and muffins but none of those recipes really excited me. I wanted a cookie. Then I remembered a chocolate cookie recipe from my favorite vegan restaurant here in Toronto, Fresh. Their cookbook, refresh, has a chocolate brownie treat that calls for maple syrup so I thought, “What if I make a blueberry syrup with the berries and sub that in? Will it work?”
Photos by Maya Visnyei
You bet your cookie-loving butt it did. It’s a dense, chocolate-y cookie that gets a blueberry boost with the syrup as well as a dollop of jam on top.
These treats are really a cross between a cookie and a brownie which, in my book, is not a bad thing. I somehow rationalized that they were also super healthy with the addition of blueberries and didn’t stop eating them. Scarlett had the same problem until my senses returned. She also asked if I could make the blueberry syrup for her pancakes. What a great idea I thought. Then she asked if she could do shots of the blueberry syrup. Bad idea.
I kept my stash in an air tight container and they lasted me a week. Then I ran out. Does that mean I have to go blueberry picking again?
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Roundup: Nutrient-Rich Fruit Recipes - Sweet Potato Chronicles
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