Fresh Blueberry Brownies
These Fresh Blueberry Brownies are the ultimate fusion of a fudgy brownie texture and the bright, tangy flavor of summer berries. By reducing a fresh blueberry puree, we concentrate the flavor and create a stunning natural pigment that makes these treats stand out on any dessert table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 16 squares
- Cuisine: American
Ingredients
Blueberries (fresh or frozen) – 1½ cups
Unsalted butter (melted) – 10 tablespoons
Granulated sugar – 1¼ cups
Large eggs (room temperature) – 2
Vanilla extract – ½ teaspoon
Sea salt – ½ teaspoon
All-purpose flour (sifted) – 1 cup
Powdered sugar (glaze) – 1 cup
Milk (glaze) – 2 tablespoons
Vanilla extract (glaze) – ⅛ teaspoon
Salt (glaze) – 1 pinch
Instructions
Blend the blueberries in a high-speed blender until completely smooth.
Simmer the puree in a saucepan over medium-low heat, stirring constantly, until it reduces to exactly 1/2 cup. Let cool completely.
Preheat your oven to 325°F (163°C) and line an 8×8 glass baking dish with parchment paper.
In a medium bowl, whisk together the melted butter and granulated sugar until combined.
Add the eggs, vanilla, and sea salt, whisking until the mixture is uniform and slightly pale.
Gently fold in the cooled blueberry reduction until the batter is a vibrant purple.
Gradually sift in the flour and fold with a spatula until no white streaks remain.
Pour the batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.
While cooling, whisk the glaze ingredients together.
Apply the glaze in two layers once the brownies are cold: spread half, let it set, then spread the rest.
Notes
• Ensure the blueberry reduction is completely cool before adding to the butter mixture to avoid curdling the eggs.
• For a more vibrant color, use wild blueberries if available.
• Do not overbake; these are meant to be fudgy, not cake-like.
Find it online: https://pinchofwarmthbakes.com/fresh-blueberry-brownies/