Glazed Blueberry Brownies (Print Version)
# Ingredients:
→ Brownies
01 -
1½ cups blueberries, fresh or frozen (thawed)
02 -
10 tablespoons unsalted butter, melted
03 -
1¼ cups granulated sugar
04 -
2 large eggs, room temperature
05 -
½ teaspoon vanilla extract
06 -
½ teaspoon sea salt
07 -
1 cup all-purpose flour, sifted
→ Glaze
08 -
1 cup powdered sugar, sifted
09 -
2 tablespoons milk
10 -
⅛ teaspoon vanilla extract
11 -
Pinch of salt
# Instructions:
01 -
Blend blueberries until smooth.
02 -
Pour the blueberry puree into a saucepan on medium-low heat. Gently simmer, stirring constantly, until it reduces to about ½ cup. Remove from heat and let cool. Set aside.
03 -
Preheat your oven to 163°C (325°F). Line an 8×8 glass baking dish with parchment paper. Set aside.
04 -
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.
05 -
Gradually add sifted flour to the wet mixture, stirring until just combined.
06 -
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. The center should be set, and a toothpick inserted in the center should come out clean or with a few crumbs.
07 -
Mix the glaze ingredients until smooth and silky. Spread half the glaze evenly over the cooled brownies. Once hardened, spread the remaining glaze and allow it to harden.
08 -
Cut the brownies into 16 squares. Store any leftovers in an airtight container.
# Notes:
01 -
For best results, ensure the blueberry reduction is completely cooled before folding into the batter.