INSTRUCTIONS
- Preheat over to 350°F and prepare your 9×9 inch pan. ( I baked mine at 325 in a convection oven.)
- In a saucepan, add butter and 1¼ cup of blueberries, reserving ¼ cup for the topping. Simmer over low heat until butter is melted. Remove from heat and add in mini chocolate chips. Stir until melted.
- In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (You don’t want your egg to scramble.)
- Now add your tempered egg mixture to the saucepan of blueberries and mix well.
- Add in cocoa, flour, and salt and mix until just combined.
- Sprinkle the reserved ¼ cup of blueberries on top of the batter. (Optional: Add flour to the blueberries before sprinkling on the batter.)
- Bake for 25-35 minutes, until a toothpick comes out with minimal crumb. If you want the center to be gooey and to have a fudge-like consistency, try to not over bake.
