Glazed Blueberry Chewy Brownies (Print-Friendly Format)
Bright blueberry brownies finished with glossy glaze for a chewy, colorful twist on a classic treat.
# Required Ingredients:
→ Brownie Base
01 -
225 grams blueberries, fresh or frozen (thawed)
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
# How to Make It:
01 -
Blend blueberries until completely smooth to create a purée.
02 -
Pour purée into a saucepan over medium-low heat. Simmer gently, stirring often, until reduced to approximately 120 millilitres. Allow to cool completely.
03 -
Set oven to 163°C. Line an 20x20 centimetre glass baking dish with parchment paper and set aside.
04 -
In a mixing bowl, whisk melted butter and sugar. Stir in eggs, vanilla extract, and salt until fully incorporated and uniform.
05 -
Gently fold the cooled blueberry reduction into the wet mixture until evenly distributed.
06 -
Gradually add sifted flour, stirring just until combined. Do not overmix.
07 -
Spread batter evenly in the prepared baking dish. Bake on the middle rack for 35-40 minutes; check at 30 minutes. Brownies are done when the centre is set and a toothpick comes out with a few moist crumbs.
08 -
Remove pan from oven and allow brownies to cool completely in the dish.
09 -
Whisk powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
10 -
Spread half the glaze over cooled brownies. Allow it to set fully, then spread the remaining glaze on top and let set again before slicing.
11 -
Slice brownies into 16 squares. Store leftovers in an airtight container.
# Additional Information:
01 -
Reducing the blueberry purée intensifies its flavour and prevents excess moisture in the brownies.