Excerpted with permission from Farm to Table Desserts by Lei Shishak. Copyright 2018 by
Skyhorse Publishing, Inc.
In "Farm-to-Table Desserts," chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.
With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime.
With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round.
Packed with a trifecta of superfood standouts, these blueberry walnut brownies with a hint of cinnamon are delicious and good for you.
They are super fudgy, packed with decadent chocolate, crammed with juicy blueberries, and loaded with crunchy walnuts.
Recipe: Blueberry Walnut Brownies
MAKES 1 (10-INCH) SQUARE PAN
4 ounces blueberries
1 teaspoon sugar
4 ounces unsalted butter
2 cups dark chocolate, rough chopped
2 large eggs
1 cup dark brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
¾ cup walnuts, chopped
¼ cup cocoa powder, sifted
¼ teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350°F. Grease a 10-inch square pan and set aside.
Rough chop the blueberries and combine them in a small bowl with 1 teaspoon of sugar. Set aside.
Melt the butter in a pot over medium heat. When completely melted, remove from heat and add the
chopped chocolate. Stir until smooth and set aside.
In a mixer with the paddle attachment, beat the eggs, brown sugar, and vanilla on medium speed for 30
seconds. Mix in melted chocolate mixture. Add the flour, half of the walnuts, cocoa powder, cinnamon,
and salt. Mix just until incorporated.
Spread the brownie batter in the prepared pan. Scatter spoonfuls of the blueberries on top followed by
the remaining walnuts. Drag a paring knife through the batter to swirl the top.
Bake for 35 minutes. Remove from oven and let cool completely in the refrigerator before cutting