Glazed Blueberry Chewy Brownies

These glazed blueberry brownies are a twist on classic blondies that I come back to every summer when blueberries are at their peak. Each bite is extra chewy thanks to real blueberry puree not just flavoring and a tangy sweet glaze that soaks right in. They are perfect when you crave something playful and fruity but still deeply indulgent.

Ingredients

• Fresh or frozen blueberries: choose plump unbruised berries for the boldest taste and color
• Unsalted butter: melted for an ultra moist finish and balanced creamy base
• Granulated sugar: creates a perfectly sweet dough that balances the tartness
• Eggs: at room temperature make the brownies extra tender and hold everything together smoothly
• Vanilla extract: rounds out the berry flavor use pure vanilla for best results
• Sea salt: brings out all the flavors and ensures a pleasant not too sweet bite
• All purpose flour: sifted for a smooth even crumb with just the right structure
• Powdered sugar: for the glaze gives a luxuriously smooth topping
• Milk: thins the glaze making it easy to pour and set with a glossy finish
• A pinch of salt in the glaze: keeps it from tasting cloying and highlights the berry notes

Step-by-Step Instructions

Prepare Blueberry Puree:

Blend the fresh or thawed blueberries until completely smooth then pour into a fine mesh strainer if you want to remove seeds and skins for a cleaner texture

Reduce the Puree:

Simmer the blueberry puree in a saucepan over medium low heat stirring constantly until it reduces to about half a cup and develops a thick deep purple color let this cool fully before adding to your batter

Prep Your Pan:

Preheat your oven to three hundred twenty five degrees Fahrenheit line an eight by eight inch baking dish with parchment paper and smooth out the corners to prevent sticking

Mix Wet Ingredients:

Combine the melted butter and granulated sugar in a medium mixing bowl whisk until fully blended and light in texture next mix in the eggs vanilla and sea salt until the mixture is uniform in color continue whisking until fully smooth

Add the Blueberry Reduction:

Fold the cooled blueberry reduction into your wet mixture using a spatula swirl until the color is evenly distributed for a consistent berry flavor throughout

Incorporate the Dry Ingredients:

Gradually sprinkle the sifted flour into the bowl mixing gently after each addition just until no white streaks remain do not overmix to keep the brownies chewy

Bake:

Pour the thick batter into your lined baking dish spreading out to the edges with a spatula for an even bake set on the center rack and bake for thirty five to forty minutes or until the center is just set and a toothpick comes out with a few moist crumbs do not overbake

Prepare and Glaze:

Whisk together the sifted powdered sugar milk vanilla and a pinch of salt until completely smooth once the brownies have cooled spread half the glaze over the top and allow it to firm up then add the second layer for an extra glossy finish

Cut and Store:

Once the glaze is fully set carefully slice the brownies into sixteen equal pieces store leftovers in an airtight container for up to four days to keep them soft

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Blueberries are my absolute favorite to bake with since childhood when I picked buckets full every June the scent as they simmer down is pure nostalgia and the color always makes my kids smile at the first slice

Storage Tips

Store the glazed brownies in an airtight container at room temperature for up to two days for ultimate chewiness If you plan to keep them longer move to the fridge for up to five days or freeze individual squares for up to three months Wrap each square in parchment for best results and thaw at room temperature before enjoying

Ingredient Substitutions

If you are out of fresh blueberries feel free to use frozen just thaw and drain extra liquid For a richer treat swap half the all purpose flour for almond flour If you want to make these dairy free use coconut oil in place of butter and dairy free milk in the glaze

Serving Suggestions

Serve these blueberry brownies with afternoon tea or pack them in school lunches for a fruity surprise Add a dollop of whipped cream and extra fresh berries for an easy dessert board pairing They are also perfect as a picnic snack when cut small

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A Bit of History

Brownies are usually all about the chocolate but fruit based blondies have a long history in American baking where resourceful home cooks would use whatever berries and fruit were on hand in peak season Try this recipe as an ode to Southern summer blueberry festivals or swap different berries when in season

Frequently Asked Questions About Recipes

→ How do I prevent the brownies from becoming too moist?

Simmer the blueberry puree until it reduces, ensuring excess moisture evaporates before incorporating it into the brownie batter. This keeps the brownies chewy, not soggy.

→ Can I use frozen blueberries?

Yes, just thaw them completely and drain any excess liquid before pureeing to avoid extra moisture in the batter.

→ Do I need to add food coloring for the color?

No food coloring is needed—natural blueberries provide both vibrant hue and delicious flavor on their own.

→ How do I get a smooth glaze?

Sift the powdered sugar before mixing with milk and vanilla extract. Stir until the glaze is silky and lump-free, then spread evenly over cooled brownies.

→ How should the brownies be stored?

Store them in an airtight container at room temperature for up to three days to maintain freshness and texture.