Whole Wheat Blueberry Brownies: My New Favorite Snack

Okay, I have to confess: I’m not much of a morning person. My ideal breakfast is something I can grab, something that feels like a treat but doesn't leave me crashing an hour later. After a serious craving for chocolate met a pint of gorgeous blueberries in my fridge, this recipe was born. These whole wheat blueberry brownies are the perfect solution—they’re wholesome enough for a quick breakfast but decadent enough for an afternoon pick-me-up.

The Simple Setup

This recipe is all about the classic "two-bowl" method, which I love because it means less cleanup. First, I grab my favorite big mixing bowl and whisk together all the dry ingredients: whole wheat flour, cocoa powder, a little baking powder, and a pinch of salt. In another smaller bowl, I combine the wet stuff—usually things like eggs, a touch of maple syrup or honey, some vanilla, and melted coconut oil. The key here is to not add the berries yet. They get folded in at the very end to keep them from bleeding too much.

Bringing It All Together

Once my oven is preheated to a cozy 350°F and my 8x8 baking pan is greased and ready, the magic happens. I pour the wet ingredients into the dry and stir until everything is just combined into a smooth, thick batter. Then, I gently fold in those gorgeous blueberries, trying not to pop them. The batter gets poured into the pan and spread out evenly before going into the oven for about 20-25 minutes. You'll know they're done when your kitchen smells amazing and a toothpick poked into the center comes out clean.

Why You'll Love Them

These aren't your super fudgy, sugar-bomb brownies. They're something else entirely, and here’s what you can expect:

• Sight: Deep, dark chocolate studded with bursts of violet-blue berries.
• Smell: The rich aroma of warm cocoa with a sweet, fruity twist.
• Touch: A wonderfully moist and tender crumb that holds together perfectly.
• Taste: A not-too-sweet chocolatey base that lets the tart, juicy blueberries truly shine.

I let them cool for a bit before cutting them into squares. They’ve become a staple in my kitchen, and I have a feeling they might just become one in yours, too. Enjoy!