Ingredients
Blueberries, fresh or frozen – 1.5 cups
Unsalted butter, melted – 10 tablespoons
Granulated sugar – 1.25 cups
Large eggs, room temperature – 2
Vanilla extract – 0.5 teaspoon
Sea salt – 0.5 teaspoon
All-purpose flour, sifted – 1 cup
Powdered sugar, sifted (Glaze) – 1 cup
Milk (Glaze) – 2 tablespoons
Vanilla extract (Glaze) – 0.125 teaspoon
Salt (Glaze) – 1 pinch
Instructions
Puree 1.5 cups of blueberries in a blender until completely smooth.
Simmer the puree in a saucepan over medium-low heat until it reduces to exactly 1/2 cup. Let cool completely.
Preheat oven to 325°F (163°C) and line an 8×8-inch glass baking dish with parchment paper.
In a medium bowl, whisk together melted butter and granulated sugar.
Add eggs, vanilla, and sea salt, whisking until the mixture is uniform and pale.
Gently fold in the cooled blueberry reduction until the batter is a vibrant purple.
Gradually stir in the sifted flour until just combined—do not overmix.
Pour batter into the prepared dish and bake for 35-40 minutes on the middle rack.
Let the brownies cool completely in the pan.
Whisk the glaze ingredients together and spread half over the brownies. Let set, then apply the second half.
Slice into 16 squares and serve.
Notes
• Ensure the blueberry reduction is completely cool before adding to the butter mixture to avoid curdling the eggs.
• For the cleanest slices, refrigerate the glazed brownies for 30 minutes before cutting with a sharp, slightly warm knife.
• You can use frozen blueberries; just ensure they are thawed and drained of excess water before pureeing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: American