Huckleberry Brownies

FOOD | Montana Huckleberry Brownies

Mills Campanil
My mom and I made these with huckleberries we picked near my parents’ house I still have some huckleberries in my freezer – I think these will be the

Huckleberry Brownies

First, gather your ingredients:

4 oz Ghirardelli Unsweetened Chocolate (semi-sweet is also okay, I just like my brownies a little bittersweet)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar (I used white sugar but brown sugar is even better!)
1 tsp pure vanilla extract
3 large eggs
1 cup chopped walnuts (optional)
1 cup huckleberries
3/4 cup plus 2 tbsp unbleached all-purpose flour
1/4 tsp baking powder
1/8 tsp salt

Preheat the oven to 350 F. Chop the chocolate into pieces and melt on low heat in a saucepan or in a double boiler with the butter.

Add the sugar, eggs, and vanilla to the melted butter and chocolate.

And then my favorite part:

Prepare a pan with shortening and dust with cocoa powder. You could dust it with flour, but cocoa powder is tastier.

Pour the batter into the pan…

And add the huckleberries on top. Smooth the batter out with a rubber spatula so that it is evenly distributed in the pan…

Put the brownies into the oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Let them cool for at least 10 minutes (if you can)…

…and enjoy.




  1. Ping from J Weed:

    ooops, who forgot the pan size for this recipe…I was so amped up to make them, what a let down:-(

  2. Ping from sandy:

    Sorry! In the original recipe (link at the bottom of the page), is says: Butter and flour an 8-inch square baking pan.

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