Blueberry Brownies

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I was on a mission to create the most decadent and fudgey and chocolately and blueberrily brownie ever.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie


The center had to have a rich fudge-like texture but the top had to have a delicate and crisp flakey crust.  That in itself is the definition of a perfect brownie (in my humble opinion), but I had to take it one step further.  With all the richness of the multiple levels of chocolate, I wanted to add in a slightly natural raw bitterness most perfectly accomplished with a plump, juicy blueberry.

I heart blueberries.

With all my heart.

And I hope you heart them too.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie

I love them so much I am not even offering up alternatives to blueberry in this recipe.  Please only use blueberries.  Also, I am going for a record on how many times I can say blueberries in one blog post.

This recipe is an adaptation of my Original Blueberry Brownie recipe.  That recipe has a bit more of a cake-like texture and I felt like going for more of a fudge-like consistency, which is why I omitted the baking powder.  If you prefer a cake-like texture, be sure to use that original recipe.  You can also dredge the blueberries in flour prior to baking, this helps the blueberries to not sink and can make the crumb a bit lighter, depending on how much you use.  (I would recommend no more than 2 tablespoons poured over the blueberries)

Blueberry Brownies


  • 1 cup fresh blueberries
  • 1 stick butter (I use unsalted)
  • 1/4 cup mini semi-sweet chocolate chips
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 tsp kosher salt


  1. Preheat over to 350 and prepare your 9x9 inch pan. ( I baked mine at 325 in a convection oven for 31 minutes.)
  2. In a saucepan, add butter and blueberries and simmer over low heat until butter is melted. Remove from heat and add in mini chocolate chips. Stir until melted.
  3. In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you dont want your egg to scramble)
  4. Now add your tempered egg mixture to the saucepan of blueberries and mix well.
  5. Add in cocoa, flour and salt and mix until just combined.
  6. Bake for 25-35 minutes, until a toothpick comes out with minimal crumb. If you want the center to be gooey and to have a fudge like consistency, try to not over bake.

If you do want to add baking powder, I would add about 3/4 tsp.

Decadent Blueberry Brownies! #fudgey #chocolate #brownie


These brownies are AH-mazing.  The texture is everything I dreamed it would be and the flavor is outstanding.  When those blueberries pop and burst within the rich chocolate brownie bite, it’s nothing short of perfection.




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  1. mommycancook says

    This is an absolutely beautiful blueberry recipe; I am going to make this one with my daughters on Saturday. Blueberries are so healthy, I am going to double up in the blueberries in this recipe.

  2. says

    Looks soooo yummy! I love blueberries and my Little boy too. Definitivamente Los hare. De hecho hice Tu receta de banana blueberry cake y estuvo estupenda. Thank you sooo much for share with us this recipe!

  3. Augusto Sato says

    Hi! Do you have any suggestion to replace the blyeberries on this recipe?

    I explain: I live in Brazil and finding blueberries here is kind of “mission impossible”. Specially here on the North (and hot) side of the country.

  4. Helen says

    We have bags of berries (fresh from our garden) that are now frozen. If I thaw them for this recipes they will be mushy, can i start cooking them from a frozen state?

  5. Manda says

    Can I use frozen or thawed blueberries? Or will the leakage of the sauce ruin the whole thing? Fresh is really expensive this time of year, they are not in season in sweden yet. And I don’t want to wait till summer for blueberry picking! Any tip/advice?

  6. Myra R. says

    these look so crazy delicious! Amanda, I’m just curious, how do we get the flakey crust when baking brownies? I can’t seem to get it as flakey as yours. sigh.

    Thanks Amanda!