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Glazed Blueberry Brownies Recipe

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★★★★★

4.7 from 91 reviews

These Glazed Blueberry Brownies combine the moist, rich texture of classic brownies with a fresh blueberry reduction swirl and a sweet, silky glaze. Perfectly balanced with a hint of vanilla and sea salt, these brownies offer a delightful twist on a traditional favorite, ideal for berry lovers and dessert enthusiasts alike.

Ingredients

Scale

Brownie Batter

  • 1½ cups Blueberries, fresh or frozen (thawed)
  • 10 tablespoons Unsalted butter, melted
  • 1¼ cups granulated sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 cup All-purpose flour, sifted

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • ⅛ teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Prepare Blueberry Puree: Blend 1½ cups of fresh or thawed frozen blueberries until smooth to create the blueberry puree.
  2. Cook the Puree: Pour the blueberry puree into a saucepan over medium-low heat. Gently simmer, stirring constantly, until it reduces to about ½ cup. Remove from heat and let cool completely before setting aside.
  3. Prep the Baking Dish: Preheat your oven to 325°F (163°C). Line an 8×8 inch glass baking dish with parchment paper for easy removal of brownies later and set it aside.
  4. Mix Wet Ingredients: In a medium bowl, combine 10 tablespoons of melted unsalted butter with 1¼ cups granulated sugar. Stir in 2 large room temperature eggs, ½ teaspoon vanilla extract, and ½ teaspoon sea salt until the mixture is uniform in color.
  5. Fold in Blueberry Reduction: Carefully fold the cooled blueberry reduction into the wet ingredients, ensuring an even distribution without overmixing.
  6. Combine Dry Ingredients: Gradually add 1 cup sifted all-purpose flour to the wet mixture, stirring gently until just combined to avoid tough brownies.
  7. Bake: Pour the batter evenly into the prepared baking dish. Bake on the middle rack for 35-40 minutes, checking at the 30-minute mark. The brownies are done when the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Make & Apply Glaze: In a small bowl, mix 1 cup sifted powdered sugar, 2 tablespoons milk, ⅛ teaspoon vanilla extract, and a pinch of salt until smooth and silky. Once the brownies have completely cooled, spread half the glaze evenly over the surface. Allow it to harden, then spread the remaining glaze on top and let it set fully.
  9. Cut and Store: Cut the glazed brownies into 16 equal squares. Store any leftovers in an airtight container to maintain freshness for up to 4 days.

Notes

  • Using fresh or thawed frozen blueberries both work well for the puree.
  • Allow the blueberry reduction to cool fully to prevent affecting the texture of the batter.
  • Do not overmix the batter once flour has been added to keep the brownies tender.
  • Check the brownies early to avoid overbaking, which can dry them out.
  • For a dairy-free version, substitute the butter with coconut oil and use a non-dairy milk for the glaze.
  • Store brownies at room temperature in an airtight container; refrigeration can dry them out.

Keywords: Blueberry brownies, glazed brownies, berry desserts, homemade brownies, sweet glaze, fruity brownies

Find it online: https://chefmilacook.com/glazed-blueberry-brownies-recipe/