Description
Chewy blueberry brownies bursting with the natural sweetness and tartness of fresh or frozen blueberries. These all-natural brownies require no artificial food coloring and are finished with a delicate, silky glaze that adds a perfect touch of sweetness.
Ingredients
Brownies
- 1½ cups Blueberries, fresh or frozen (thawed)
- 10 tablespoons Unsalted butter, melted
- 1¼ cups Granulated sugar
- 2 large Eggs, room temperature
- ½ teaspoon Vanilla extract
- ½ teaspoon Sea salt
- 1 cup All-purpose flour, sifted
Glaze
- 1 cup Powdered sugar, sifted
- 2 tablespoons Milk
- ⅛ teaspoon Vanilla extract
- Pinch of Salt
Instructions
- Prepare Blueberry Puree: Blend 1½ cups of fresh or thawed frozen blueberries until smooth, creating a blueberry puree for the batter.
- Cook the Puree: Pour the blueberry puree into a saucepan over medium-low heat and gently simmer, stirring constantly until it reduces to about ½ cup. Remove from heat and let cool completely; set aside for later use.
- Prep the Baking Dish: Preheat your oven to 325°F (163°C). Line an 8×8 inch glass baking dish with parchment paper to prevent sticking and set aside.
- Mix Wet Ingredients: In a medium bowl, combine 10 tablespoons of melted unsalted butter with 1¼ cups granulated sugar until well mixed. Stir in 2 room temperature eggs, ½ teaspoon vanilla extract, and ½ teaspoon sea salt until the mixture is uniform in color.
- Fold in Blueberry Reduction: Incorporate the cooled blueberry reduction into the wet mixture, folding gently to combine.
- Combine Dry Ingredients: Gradually add 1 cup of sifted all-purpose flour to the wet ingredients, stirring carefully until just combined without overmixing.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack of the preheated oven for 35-40 minutes, checking around 30 minutes. The brownies are done when the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
- Make & Apply Glaze: Mix together 1 cup sifted powdered sugar, 2 tablespoons milk, ⅛ teaspoon vanilla extract, and a pinch of salt until smooth and silky. Spread half of this glaze evenly over the completely cooled brownies. Once hardened, apply the remaining glaze evenly and allow it to harden fully.
- Cut and Store: Cut the glazed brownies into 16 equal squares. Store any leftovers in an airtight container to maintain freshness.
Notes
- Use fresh or frozen blueberries; if using frozen, thaw before blending.
- Ensure the blueberry reduction is fully cooled before adding to prevent cooking the eggs.
- Line the baking dish with parchment paper for easy removal and clean-up.
- Check brownies at 30 minutes to avoid overbaking; the center should remain slightly moist but set.
- Allow the glaze to fully harden between layers for a smooth finish.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
