Fresh Blueberry Brownies
Rich, fudgy chocolate brownies with juicy fresh blueberries and a crackly top.
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowl
- Small saucepan
- Whisk
Ingredients
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate finely chopped
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1 cup fresh blueberries divided
- 1 teaspoon all-purpose flour for coating blueberries
- 1/3 cup semisweet chocolate chips optional
Instructions
- Preheat the oven to 350 F and line an 8-inch square pan with parchment paper.
- Melt the butter and chopped semisweet chocolate over low heat, stirring until smooth. Cool for 5 minutes.
- Whisk the sugar, eggs, and vanilla in a bowl, then slowly whisk in the melted chocolate mixture.
- Fold in the flour, cocoa powder, and salt just until combined.
- Toss 3/4 cup blueberries with 1 teaspoon flour. Fold the berries and chocolate chips into the batter, then spread in the pan and top with remaining blueberries.
- Bake for 25 to 30 minutes, until a toothpick comes out with moist crumbs. Cool completely before slicing.
Notes
- For clean slices, chill cooled brownies for 20 minutes before cutting.
- Frozen blueberries may be used without thawing.
- Store airtight at room temperature for 2 days or refrigerate for up to 5 days.