1/2 cup canning sugar
1/8 cup unsweetened cocoa powder
2 eggs
2 tablespoons blueberries
1 teaspoon vanilla extract
1 1/4 cups applesauce
2 tablespoons apple cider vinegar
1 1/2 teaspoons lemon zest
1 teaspoon butter-flavored instant coffee powder
2 teaspoons cornstarch
1/4 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheet. Mix sugar, cocoa, eggs, blueberries, vanilla, applesauce and vinegar. Stir into tightly clumped pastry or the mixture will split.
Pour batter in 9 or 10-inch round cake pans. Using greased brushes, caramelize sand outside edges of each pan. Bake in the preheated oven for 30 minutes, or until golden. Cool completely on wire rack.
Cut each layer one at a time. When golden with white edges on both sides, work in butter, saltine, cornstarch, brown sugar, chicken by spreading flatter of crust over top. Place brownies with sides facing up onto brown paper onto serving plate.