This summer has been one for the books, and not necessarily in the best of ways. In starting a full-time job, moving into a new house and doing my darndest to maintain my photography business and this blog, all while trying to make the most of this magical place I live - I've had a lot on my plate. Definitely more than ever before. I tend to be one to put on my happy face for the world, but I thought it worth a mention that life isn't always that easy - and not a single one of us is immune to breakdowns and anxious days. 

So last weekend, when the part of me that is constantly reviewing my to-do list in my head and feeling like there's no way it'll ever get done was alive and well, but one of my dearest old friends was just 45 minutes away with no way to get to me, I left the house. I made the time. And we spent a sweet and soggy afternoon picking wild blueberries, laughing together and sharing our struggles of adulthood. It warmed my soul and brought a fresh breath of life into my world. 

It's hard (really hard sometimes), but I'm slowly learning that it pays to set down the to-do list, to know my business will still be here when I return and that all my sweet readers will be alright if I don't post something new every week. Doing the best I can also means taking the best care of myself - and picking blueberries in the rain with an old friend is all a part of a good life. 


(disclaimer: this blueberry photo is from a trip to the Northport Farmers Market, because I was busy having fun picking blueberries without my camera in tow!) 

All of that aside, the spot we picked blueberries was just a few miles down the road from my forever favorite chocolate shop, Grocer's Daughter Chocolate. The sweet Hayden family makes the best truffles and chocolate bars around using local ingredients and the most incredible chocolate made by the Ecuadorian woman-owned Conexion Chocolate.


The moment we arrived home with a bounty of blueberries in tow, I started dreaming up ways I could combine the berries into a rich chocolatey dessert using Grocers Daughter's chocolate that was also bursting with blueberry flavor. Challenge, accepted! 


I had been wanting to use this chocolate in a batch of brownies for quite some time (great chocolate = great brownies, always) so it wasn't long before I was dreaming up the best way to incorporate blueberries into my classic extra fudgy brownie recipe and settling on a jammy swirl as the best option. 

Experience proves these brownies are a hit - I arrived at the office at 8am with a plateful for my coworkers and when I walked into the kitchen just 10 minutes later, a group was standing around the table devouring them with only a few left on the plate. 


So here you have them, fudgy brownies with a blueberry jam swirl and plenty of crunchy cocoa nibs. 

Fudgy Brownies with Blueberry Jam Swirl & Cocoa Nibs 

note: I made my own blueberry jam with the goal of a relatively tart jam to compliment the richness of the brownies. My jam process almost never involves measuring, and looked a little like this: place about 3 cups of blueberries in a pot and add a splash of lemon juice and a glug or two of maple syrup. Cook over medium heat, stirring occasionally to start and more often as it progresses, for about 20 minutes. Take a small spoonful of jam and place it on a plate in the freezer so it will cool quickly and allow you to text the texture. Add more sweetener if needed. When it's jammy, pour into a jar and let cool. 

3oz unsweetened chocolate 

4oz dark chocolate (I used 70%) 

4oz unsalted butter 

1 1/4 cup sugar 

2 tsp vanilla extract 

3 eggs

1 cup flour 

3 Tbsp cocoa powder 

1/2 tsp salt 

1/3 cup blueberry jam (see note) 

about 1/4 cup cocoa nibs 

  • Melt unsweetened chocolate, dark chocolate and butter in a double boiler. If you put the chocolate in a medium sized bowl, you'll save a dish to wash! 
  • While it's melting, measure flour, cocoa powder and salt into a small bowl, set aside. 
  • Also prepare a 9x9 baking dish or 1/4 sheet pan by lining it with parchment and spraying or brushing it with oil. 
  • When chocolate and butter has melted, remove from heat. Add sugar and vanilla to the mixture and whisk until the sugar starts to dissolve. This will take a minute or two. 
  • Add eggs and continue whisking until fully combined. 
  • Add flour mixture and whisk until just combined. 
  • Pour batter into prepared pan and spread evenly. Dollop the jam on the batter, placing spoonfuls randomly around the pan. Using a butter knife or chopstick, gently swirl the jam to cover more of the pan (not not letting it mix into the brownie batter). Sprinkle generously with cocoa nibs. 
  • Bake at 375 for 20-25 minutes. 
  • Let cool completely before cutting. Brownies will keep, refrigerated in an airtight container, for at least a week.