I was on a mission to create the most decadent and fudgy Blueberry Brownie ever. This recipe is it! If you happen to want a plain brownie, don’t miss my perfect Brownie Recipe!
I had some strict criteria: The center had to have a rich fudge-like texture but the top had to have a delicate and crisp flaky 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.
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)
If you do want to add baking powder, I would add about 3/4 tsp.
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.
A fantastic explosion of flavor!
- 1 cup fresh blueberries
- 1/2 cup (1 stick or 113g) butter
- 1/4 cup mini semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon kosher sal
Preheat over to 350°F and prepare your 9x9 inch pan. ( I baked mine at 325 in a convection oven.)
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.
In a separate bowl, mix eggs, sugar, and vanilla. Add a spoonful of the blueberry mixture to the egg mixture to temper it. (you don't want your egg to scramble)
Now add your tempered egg mixture to the saucepan of blueberries and mix well.
Add in cocoa, flour, and salt and mix until just combined.
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.