Makes 16 brownies. Takes 50 minutes.
2/3 cup plus 1/2 cup semisweet chocolate chips
10 ounces blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp pure vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
Preheat the oven to 325 degrees. Grease a 9 x 13 inch baking pan.
Melt the 2/3 cup of chocolate chips in a double boiler, reserving the other 1/2 as whole chips. In a large mixing bowl, combine the blueberry spread, soy milk, sugar, canola oil and extracts. Mix on high speed until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.
Sift in the flour, cocoa powder, baking powder, baking soda and alt. Stir until well mixed; use a fork because the batter is very thick. Mix in the melted chocolate as well. Fold in the remaining chocolate chips and fresh blueberries. Spread the batter in the baking pan.
Bake for 45 minutes. Remove from heat and let cool. Slice into squares and serve warm.