Writer, counselor, and healer Joanna Quargnali-Linsley’s The Seasonal Table collection of cookbooks is now complete! Quargnali-Linsley believes food is medicine and encourages us to think about our physical and mental health in what we eat. In her series, she shares her favorite recipes throughout the four seasons. Follow along as we share one recipe a month in our blog, or get them all by purchasing your own copy of her books.
Wild Blueberry Brownies by Joanna Quargnali-Linsley
Brownies are one of the most comforting desserts in American culture.
These brownies are perfect to me because they have all the expected comfort, but with a surprise taste of wild nature and a kick from the black pepper that makes you really take notice of what you are eating and savor every sticky bite.
They have the perfect balance of richness, sweetness, and heat to make my soul feel like it’s wrapped in love.
INGREDIENTS ½ cup butter 4 ounces bittersweet chocolate, chopped or chips 1½ ounces semisweet chocolate, chopped or chips ½ cup flour ¾ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon powdered ginger ¼ teaspoon freshly ground black pepper 2 eggs ½ cup sugar ¼ cup brown sugar 1 teaspoon vanilla ½ cup wild blueberry jam DIRECTIONS Preheat the oven to 350°F. Prepare a 9 x 9 inch pan by greasing it well or lining it with parchment paper. In a saucepan over low heat, melt the butter and all of the chocolate until it is smooth. Remove from the heat and set aside to cool. In a medium bowl, combine the flour, baking powder, salt, ginger, and black pepper. Set aside. In a large bowl, beat the eggs, sugar, brown sugar, and vanilla until they are fluffy. Slowly add the melted chocolate and butter a little bit at a time. Beat until all chocolate and butter are well incorporated. Fold the dry ingredients into the wet ingredients. Stir until there are no large clumps. Pour the batter into the prepared pan. Spoon the jam on top of the batter. Drag a fork through the jam and trace it through the batter to make swirls of jam on top of the brownies. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.