Ingredients
Brownie Batter
- 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 blueberries until smooth to create a puree that will add a natural fruity flavor to the brownies.
- Cook the Puree: Pour the blueberry puree into a saucepan over medium-low heat. Simmer gently, stirring constantly until the puree reduces to about ½ cup in volume. Remove from heat and allow it to cool completely before using.
- 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 the brownies from sticking and set aside.
- Mix Wet Ingredients: In a medium bowl, combine the melted unsalted butter and granulated sugar. Stir in the eggs, vanilla extract, and 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 ingredient mixture, ensuring it is evenly incorporated for a consistent berry flavor.
- Combine Dry Ingredients: Gradually add the sifted all-purpose flour to the wet mixture, stirring just until combined to avoid overmixing and maintain a tender texture.
- Bake: Pour the batter evenly into the prepared baking dish. 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: In a small bowl, whisk together the sifted powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and silky. Spread half of the glaze evenly over the completely cooled brownies. Allow it to harden before applying the remaining glaze on top. Let it set completely before slicing.
- Cut and Store: Cut the brownies into 16 equal squares. Store any leftovers in an airtight container to maintain freshness.
Notes
- Use fresh or frozen blueberries for convenience; just ensure frozen ones are thawed before blending.
- For a more intense blueberry flavor, do not skip reducing the puree.
- Make sure brownies are fully cooled before glazing to prevent the glaze from melting.
- Leftover brownies can be refrigerated for up to 4 days or frozen for longer storage.
- Line the baking dish with parchment paper extending over the edges for easy removal of brownies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
