Description
Chewy and delicious blueberry brownies that combine the sweet and tart flavors of fresh or thawed frozen blueberries with a rich buttery base. These all-natural brownies are enhanced with a homemade blueberry reduction and finished with a smooth vanilla glaze for an irresistible dessert treat.
Ingredients
Scale
Blueberry Puree
- 1½ cups Blueberries, fresh or frozen (thawed)
Brownie Batter
- 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 blueberries until smooth to create the blueberry puree.
- Cook the Puree: Pour the blueberry puree into a saucepan over medium-low heat. Gently simmer while stirring constantly until the liquid reduces to about ½ cup. Remove from heat and allow the reduction to cool completely, then set aside.
- 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 it aside.
- Mix Wet Ingredients: In a medium bowl, combine 10 tablespoons of melted unsalted butter with 1¼ cups granulated sugar. Stir in 2 large room temperature eggs, ½ teaspoon vanilla extract, and ½ teaspoon sea salt until the mixture is uniform in color and fully combined.
- Fold in Blueberry Reduction: Gently fold the cooled blueberry reduction into the wet mixture carefully to blend the flavor evenly.
- Combine Dry Ingredients: Gradually add 1 cup of sifted all-purpose flour to the wet mixture, stirring gently until just combined without overmixing to maintain a chewy texture.
- Bake: Pour the brownie batter evenly into the prepared baking dish and spread it out smoothly. Bake on the middle rack for 35-40 minutes, checking at the 30-minute mark. 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 1 cup sifted powdered sugar with 2 tablespoons milk, ⅛ teaspoon vanilla extract, and a pinch of salt until smooth and silky. Once the brownies have completely cooled, spread half of the glaze evenly over the top. Allow it to harden before spreading the remaining glaze over and letting it harden fully.
- Cut and Store: Cut the brownies into 16 squares. Store any leftovers in an airtight container to maintain freshness.
Notes
- Use fresh or thaw frozen blueberries for best results.
- Make sure to cool the blueberry reduction before folding it into the batter to avoid cooking the eggs.
- Line the baking dish with parchment paper for easy removal.
- Check brownies at 30 minutes to avoid over-baking and preserve chewiness.
- Allow glaze to harden fully between layers for best texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.