Glazed Blueberry Chewy Brownies (Print)
Chewy blueberry brownies with glossy glaze add color and fruity flavor to a beloved dessert classic.
# Ingredients:
→ Brownie Base
01 -
225 grams fresh or frozen blueberries, thawed if frozen
02 -
140 grams unsalted butter, melted
03 -
250 grams granulated sugar
04 -
2 large eggs, room temperature
05 -
2.5 millilitres vanilla extract
06 -
2.5 millilitres sea salt
07 -
125 grams all-purpose flour, sifted
→ Glaze
08 -
120 grams powdered sugar, sifted
09 -
30 millilitres milk
10 -
0.6 millilitres vanilla extract
11 -
Pinch of salt
# Steps:
01 -
Blend blueberries until completely smooth to form a purée.
02 -
Pour the purée into a saucepan and simmer over medium-low heat, stirring frequently, until reduced to approximately 120 millilitres. Allow the reduction to cool completely.
03 -
Set oven to 163°C. Line a 20x20 centimetre glass baking dish with parchment paper and set aside.
04 -
Whisk the melted butter and granulated sugar in a mixing bowl. Stir in eggs, vanilla extract, and salt until the mixture is uniform.
05 -
Gently fold the cooled blueberry reduction into the wet mixture until evenly distributed.
06 -
Gradually add the sifted flour, stirring just until combined. Avoid overmixing the batter.
07 -
Spread the batter evenly in the prepared baking dish. Bake on the middle rack for 35-40 minutes, checking at 30 minutes. The brownies are ready when the centre is set and a toothpick inserted emerges with a few moist crumbs.
08 -
Remove the pan from the oven and allow the brownies to cool completely in the dish.
09 -
Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
10 -
Spread half of the glaze over the cooled brownies. Allow the glaze to set completely, then spread the remaining glaze on top and let it set again before slicing.
11 -
Slice brownies into 16 squares. Store any leftovers in an airtight container.
# Notes:
01 -
Reducing the blueberry purée intensifies its flavour and limits moisture, resulting in a chewy texture.