As messy as promised, but not a pie; my original dessert plan for the feast of the Queenship of Mary, a chocolate pudding pie with whipped cream, became chocolate brownies with a layer Marian-blue berry pie filling, topped with whipped cream and decorated with the M and cross from the back of the miraculous medal surrounded by twelve chocolate syrup stars.
They are delicious.
We're calling them "heaven and earth brownies," because the process of making them gave me the excuse to reiterate approximately twenty seven million times that Mary is the queen of heaven and earth: dense chocolate brownies for earth, blueberry pie filling for Mary and for the sky, and light, fluffy whipped cream for heaven.
And it worked: Little Bear just now walked up to me and said, "We made heaven and earth brownies, because Mary is the queen of heaven and earth!" Mariology in a dessert: how can you go wrong?
Heaven and Earth Brownies
4 oz unsweetened chocolate
1 cup butter
2 cups sugar
1 tablespoon vanilla extract
3/4 cup flour
1/2 cup whole wheat flour
2 cups blueberries, fresh or frozen
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons water
Whipped cream, ideally freshly-whipped
Break up the unsweetened chocolate into a microwave-safe bowl and melt it, then set it aside to cool slightly. In mixer bowl, cream together butter and sugar. Beat in the eggs. Slowly drizzle in melted chocolate and vanilla with mixer on low speed. Mix in flours until just combined. Pour into a greased 7x11 pan and bake at 375 degrees F for 40 to 45 minutes. Cool completely when done, then take a fork and poke holes all over.
In a saucepan, combine sugar and cornstarch. Stir in blueberries and water and cook, stirring frequently and smashing berries as you stir, until thickened. When pie filling and brownies are both completely cool, pour pie filling over brownies and spread smooth.
Spread whipped cream over the pie filling. Decorate with chocolate syrup. Chill until ready to serve.