Fruity and chocolatey, these blueberry brownies are a perfect summer dessert served with ice cream.
I’ve been wanting to make brownies for a while and we just went to pick some blueberries at the farm and I decided I needed to add some into my next batch. I love chocolate and fruit. Most people like to stick with just strawberries or even raspberries, but I am a huge, huge fan of blueberries and chocolate together. These blueberry brownies are the perfect pairing of the two. I especially love having a slice with a big scoop of vanilla ice cream.
These blueberry brownies are so unbelievably fudgy and the bursts of blueberries add a wonderful fruitiness that makes me so happy its summer. When baking up these tasty morsels, remember that it is a bit more difficult to do a toothpick test since the blueberries keep the brownies a little more fudgy than normal!
- 1 stick unsalted butter
- 4 oz dark chocolate
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ½ teaspoon salt
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- 1 pine blueberries (washed and gently dried)
- Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking pan with parchment paper.
- Fill a small saucepan with one inch of water and heat on medium until it begins to boil. Place a heatproof bowl (glass or metal) or a larger saucepan over the small saucepan. Add the butter and chocolate to the bowl.
- Stir and allow to melt. Stir together as they melt completely. Remove the bowl from over the saucepan to allow the mixture to cool slightly.
- As the mixture cools, add the sugar and stir until the sugar is dissolved.
- Once the mixture is warm, but not hot, add in the vanilla extract and the eggs. Beat well until thoroughly combined.
- Add in the salt, flour, and cocoa powder. Stir until there are no streaks of flour.
- Fold in half the blueberries.
- Pour the mixture into your baking pan and bake for 30 - 35 minutes.