Sometimes things work out the way I picture and sometimes they don’t. I was picturing something with bright red and blue berries, sprinkled with white chocolate.
When you bake fruit in a brownie, it doesn’t retain its color. Duh. So it’s not like I pictured, but it’s still pretty yummy.
Red, White, and Blue Brownies
(Strawberry, White Chocolate, and Blueberry Brownies)
Yields: 9 gigantic brownies, using an 8×8 pan
Boxed Brownie Mix or your favorite Brownie Batter (I’m partial to Hershey’s Best Brownies, no nuts)
1 cup of white chocolate chips
1/2 cup of chopped strawberries
1/2 cup of whole blueberries
Prepare brownie batter according to direction.
Add the white chocolate chips into the batter. Gently fold in the strawberries and blueberries.
Bake Brownies according to the baking direction on the box/recipe. I used an 8×8 pan, greased well, baked at 350 degrees for almost an hour and a half.
Allow to cool. Refrigerate brownies for an hour before serving, if desired.
Now, these aren’t your run of the mill brownies. The moisture from the fruit gives the brownies a fudge like texture. Picture them as wades. They literary fall apart if you don’t refrigerate them.
(If you got that Accepted reference, you get an internet high-five from me.)