This is an experiment gone awesome. Not gone wrong, I repeat, gone awesome. Grammar? At the moment, who cares. The point here is that experimentation doesn’t always lead to disaster. Instead it can produce something rich, fudgy and delightfully fruity.
Recipe adapted from Simply Recipes
10 T. unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
3/4 cup all-purpose flour
3/4 heaping cup pecan pieces
1 carton blueberries
1 T. sugar
3/4 tsp. lemon juice
Preheat oven to 325. Line the bottom and the sides of an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
1. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth — about 25 minutes. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
2. While the chocolate is melting, combine blueberries, sugar and lemon juice in a small sauce pan over medium heat. Mash berries with potato masher and bring to a boil. Simmer for a few minutes, whisking frequently. Then remove from heat.
3. Using a wooden spoon, stir in the almond extract into chocolate mixture. Add the eggs one at a time, stirring quickly after each one. Pour in blueberry puree and mix.
4. Add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the 1/2 cup pecans. Spread the batter evenly in the lined pan, then top with remaining 1/4 cup pecans.
5. Bake about 35 minutes or until a tester inserted into the center comes out just slightly moist with batter. Let cool for about 15 minutes before removing brownies from baking dish. Cut and serve!