Description
Blueberry Brownies feature a stunning natural deep purple hue from real blueberries with no food coloring needed. Dense, chewy, and bursting with fresh berry flavor, these brownies prove that fruit-based desserts can be just as indulgent as their chocolate counterparts. The sweet blueberry glaze on top adds an extra layer of fruity goodness that makes these impossible to resist.
Ingredients
Brownies:
1½ cups fresh or frozen blueberries (thawed if frozen)
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
â…› teaspoon vanilla extract
Pinch of salt
Instructions
1. Blend blueberries in blender or food processor until completely smooth.
2. Pour puree into medium saucepan over medium-low heat. Simmer, stirring constantly, until reduced to about ½ cup (10-15 minutes). Remove from heat and cool completely.
3. Preheat oven to 325°F. Line 8×8-inch glass baking dish with parchment paper.
4. Combine melted butter and sugar in medium bowl. Add eggs one at a time, mixing well. Stir in vanilla extract and salt.
5. Fold cooled blueberry reduction into butter mixture until evenly combined.
6. Gradually add sifted flour, stirring just until combined. Don’t overmix.
7. Pour batter into prepared pan, spreading evenly. Bake 35-40 minutes (check at 30 minutes) until center is set and toothpick comes out clean or with few crumbs.
8. Let cool completely in pan on wire rack.
9. Whisk together powdered sugar, milk, vanilla, and salt until smooth.
10. Spread half the glaze over cooled brownies. Let harden, then spread remaining glaze. Once hardened, cut into 16 squares.
Notes
Reduce puree to exactly ½ cup to prevent soggy brownies.
Stir constantly when reducing to prevent burning.
Let brownies cool completely before glazing or glaze will melt.
Use room temperature eggs for smoother batter.
Dip knife in hot water and wipe clean between cuts for neat edges.
Can substitute strawberries or raspberries for different colors.
Add 1 teaspoon lemon zest to the batter for extra brightness.
Store in airtight container at room temperature for 3 days or refrigerate for 1 week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 178
- Sugar: 24g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg