Description
These fresh blueberry brownies are dense, chewy, and naturally purple! Made with fresh or frozen blueberries and topped with sweet glaze – perfect for using summer berries.
Ingredients
- 1½ cups fresh or frozen blueberries
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F. Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides, or grease the pan generously.
2. If using frozen blueberries, make sure they’re completely thawed and drained well. Pat them dry with paper towels. Fresh blueberries can go straight into the recipe.
3. In your large mixing bowl, whisk together the melted butter and granulated sugar until well combined. The mixture will look slightly grainy.
4. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and slightly pale. Stir in the vanilla extract.
5. In your medium bowl, whisk together the flour and salt. Add this to the wet ingredients and gently fold together with a spatula just until no dry flour remains.
6. Gently fold the blueberries into the batter. Be careful not to crush them. The batter will be thick, almost like cookie dough.
7. Scrape the batter into your prepared pan and spread it evenly. Bake for 35-40 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
8. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for proper texture!
9. While the brownies cool, whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth. Once brownies are completely cool, drizzle the glaze over the top.
10. Use the parchment paper overhang to lift the entire slab of brownies out onto a cutting board. Use a sharp knife to slice into bars.
Notes
The biggest mistake is cutting these too soon. Wait until they’re completely cool for perfect chewy texture.
If using frozen blueberries, drain them well and pat really dry with paper towels. Too much moisture will make the batter too thin.
Don’t skip the salt! It enhances the blueberry flavor and balances the sweetness.
Room temperature eggs mix more easily and create a smoother batter. If you forgot to take them out, place them in warm water for 5 minutes.
Reserve a handful of fresh blueberries and press them gently into the top of the batter right before baking for beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 35
- Category: Dessert, Brownies & Bars
- Method: Baking
- Cuisine: American