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!
Blueberry Brownies
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.
A fantastic explosion of flavor!
- 1 1/2 cup fresh blueberries, divided
- 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 all but 1/4 cup of 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.
-
Sprinkle the reserved 1/4 cup of blueberries on top of the batter. (Optional: Add flour to the blueberries before sprinkling on the batter.)
-
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.
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.
Whoa!!!!!!! I absolutely LURVEEEEE this combination!!!!! I’m a big fan of fudgy brownies and these are just perfect with those tart blueberries!
YAY!!! I hope you try this and love it as much as I did!!!
Yum! These look so good!
Thank you!
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.
Be sure to let me know how it goes!
these brownies look SO perfect. plus bleuberries?? I’m so in!
Yay! Blueberry fiend need to stick together. 🙂
I cannot seem to find the pan size for this recipe.
9 x 9
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!
I gonna try this 1 day in my kitchen!
I don’t have mini chips, can i use large?
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.
Wow! gotts try this one.
B y a stick of butter what do you mean quantity wise if it’s in cups?
1 stick of butter is 1/2 cup
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?
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?
Yes you can use thawed blueberries. I would just place them on a piece of paper towel before putting them into the batter! 🙂
Imade it last night it was very beautiful film-shiny surface. Very easy recipes. Love it very much.
I need recipes that are Lactose Free, Glutton Free. I need less salt & I’m a diabetic. Can you help recipes that will help.
Can I use frozen blueberries not for only this recipe but so for the lemon blueberry cake ?
My mother and I love your recipe for blueberry brownies!! We make it for almost every special occasion.
So sorry about that! I am always thrilled to meet folks who like this recipe as it is one of my favorites but not very popular! Weird. 🙂 I updated the post so that recipe should be there now!
Do you put the flower on the blueberries before you put them in the butter? Looking forward to trying these.
Thank you. When it says divided does it mean in half?
Hi Julie- you use 1 1/4 cups of the blueberries to make the blueberry sauce and reserve 1/4 cup to sprinkle on top before baking. 🙂
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!