Description
A delicious dessert recipe for Glazed Blueberry Brownies that combines the rich flavor of brownies with a fresh blueberry glaze.
Ingredients
Scale
- 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
- Blend blueberries until smooth.
- Pour the blueberry puree into a saucepan on medium-low heat. Gently simmer, stirring constantly until it reduces to about 1/2 cup. Remove from heat and let the reduction cool. Set aside.
- Preheat oven to 325°F (163°C). Line an 8×8 glass baking dish with parchment paper. Set aside.
- In a medium bowl, combine melted butter and sugar. Stir in eggs, vanilla extract, and salt until well combined. Fold in the cooled blueberry reduction.
- Gradually add flour to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack for 35-40 minutes, checking at the 30-minute mark. Bake until the center is set, and a toothpick inserted in the center comes out clean or with a few crumbs.
- Mix the glaze ingredients until smooth and silky. Spread half the glaze evenly over the completely cooled brownies. Once hardened, spread on the remaining glaze and allow it to harden.
- Cut the brownies into 16 squares. Keep any leftover brownies in an airtight container.
Notes
- For best results, use fresh blueberries if possible.
- Make sure to let the brownies cool completely before adding the glaze to ensure it sets properly.
- These brownies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 16g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg