Blueberry Brownies

Okay, so I'm going to recommend that you cheat on this recipe.  I know, I know.  Some of you will frown on this and say a real chef would make these from scratch.  But I say, give yourself a break!  Take a helping hand when it’s offered.  Especially when the result is just as tasty as if you’d spent hours laboring in the kitchen.  Feel free to make your brownies the old-fashioned way, but a boxed brownie mix works just as well.  And in my opinion, it's a hell of a lot easier.  To me, if you take something quotidian and put a unique spin on it, you should take credit for it!

Without further ado, let me introduce you to Blueberry Brownies, a gooey and scrumptious twist on that classic dessert your co-workers bring to the office every couple of weeks.  These brownies are rich and decadent with a surprising burst of fresh fruit in each bite.  Feel free to have two, because they’ve got a great supply of antioxidants as well!

Blueberry Brownies

1 Brownie Mix

2 Eggs

½ C. applesauce

¼ C. water

1/2 Pint of Blueberries

1 Dark chocolate bar, broken into pieces

TIP:

Did you know you could replace the vegetable oil in cake and brownie mixes with applesauce?  It’s a great way to keep desserts moist and less fatty.

Preheat the oven to 350.  Generously grease a 9”x13”x2” baking dish.

In a large mixing bowl, combine the brownie mix, eggs, applesauce and water and thoroughly beat with a mixer.  When combined, fold in the blueberries and dark chocolate.  Pour the batter into the baking dish and bake for about 28 minutes, or until a knife inserted into the middle of the brownies comes out clean.  Let the brownies cool slightly before cutting.  

Raspberry Sorbet with Pinot Noir Sauce

I don't know about you, but I have lists upon lists of recipes.  And by lists, I mean an exorbitant number of files and folders, pictures, links, URL's, ideas, ingredients, menus, magazines, etc.  It's ridiculous really!  Sometimes I scare myself.  If I removed all of the food-related documents from my computer, I don't think I'd have anything left.  I tell myself though, that one positive thing about all of these food-related paraphernalia is that I will truly never go hungry.  

Some of the ideas I keep stock-piled away, take a v-e-r-y long time to come to fruition on the blog.  This post is a perfect example of that long process.  I've had Raspberry Pinot Noir Sorbet on my mind for a couple years now - (crazy, I know!) - and it has finally made it's way through "the process" onto the blog.  Don't get me wrong - sometimes I will just run to the supermarket and buy it, but that really takes all the fun out of it.  

Process:  

        [idea spark]  +  [ingredients]  +  [sketch]  +  [experimental disaster]  +  [2nd attempt]  +  [plating perfection]  +  [photograph]  +  [excerpt/story]  =  acceptable blog post  

*2 spelling mistakes - goes to show how long perfection really takes ;)

For some reason, I've never been a huge ice cream lover.  I'll have the occasional scoop with birthday cake or an affogato on a special occasion, but I'd much rather have gelato (less heavy cream & fat) or sorbet.  I like the texture of these much better as well as the fresh fruit flavors.  Today's recipe pairs sweet raspberry sorbet with the rich flavors of Pinot Noir and chocolate.  It's a refreshing and seductive combination of flavors.  

The sauce is a bit thin, so I may work with it a bit more to thicken it up, but the flavors are wonderful!

Store-bought raspberry sorbet

Pinot Noir, cheap bottle is fine as long as you'd drink it
1 T. Berry jam or preserves

Melted chocolate, for garnish

In a small sauce pan, combine 1 C. Pinot Noir with the jam or preserves.  Bring this mixture to a boil and allow to reduce by half.  Set aside and allow to cool.

Drizzle your melted chocolate on your plate making sure to close off whatever shape you choose, so that the sauce can stay inside the chocolate.  Place a scoop of the sorbet on top.