Glazed Blueberry Brownies Recipe

Introduction

These glazed blueberry brownies offer a delicious twist on the classic treat, combining rich chocolatey flavors with a fresh, fruity glaze. Perfect for berry lovers looking to indulge in something sweet and unique.

Ingredients

• 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. Step 1: Prepare blueberry puree by blending the blueberries until smooth.
2. Step 2: Pour the puree into a saucepan over medium-low heat and gently simmer, stirring constantly until it reduces to about ½ cup. Remove from heat and allow to cool.
3. Step 3: Preheat your oven to 325°F (163°C). Line an 8×8-inch glass baking dish with parchment paper and set aside.
4. Step 4: In a medium bowl, combine melted butter and granulated sugar. Stir in the eggs, vanilla extract, and sea salt until the mixture is uniform in color.
5. Step 5: Fold the cooled blueberry reduction into the wet mixture.
6. Step 6: Gradually add the sifted flour to the wet mixture, stirring until just combined.
7. Step 7: Pour the batter into the prepared baking dish and spread evenly. Bake on the middle rack for 35-40 minutes, checking at 30 minutes. The center should be set, and a toothpick inserted should come out clean or with a few crumbs.
8. Step 8: Meanwhile, prepare the glaze by mixing powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and silky.
9. Step 9: Once the brownies are completely cooled, spread half of the glaze evenly on top. Allow it to harden, then spread the remaining glaze and let it set.
10. Step 10: Cut the brownies into 16 squares and enjoy.

Tips & Variations

• Use fresh blueberries for a brighter flavor or frozen ones when out of season—just be sure to thaw and drain excess liquid.
• Add a handful of white chocolate chips to the batter for an extra touch of sweetness.
• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk in the glaze.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, thaw frozen blueberries before blending. This helps achieve a smooth puree and prevents excess moisture in the batter.

How do I know when the brownies are done?

Check by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs but no raw batter.

Glazed Blueberry Brownies Recipe

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★★★★★

4.5 from 64 reviews

Delight in these moist and flavorful Glazed Blueberry Brownies, featuring a rich buttery base infused with a homemade blueberry reduction and topped with a sweet vanilla glaze. Perfect for berry lovers, these brownies combine classic chocolate-free baking with a unique fruity twist for an irresistible treat.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blueberry Puree

• 1½ cups Blueberries, fresh or frozen (thawed)

Brownie Batter

• 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 blueberries until smooth to create a vibrant blueberry puree.
2. Cook the Puree: Pour the puree into a saucepan over medium-low heat and gently simmer, stirring constantly, until it reduces to about ½ cup. Remove from heat and let it cool completely, then set 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 and set aside.
4. Mix Wet Ingredients: In a medium bowl, combine the melted unsalted butter and granulated sugar. Stir in the eggs, vanilla extract, and sea salt until the mixture is uniform in color and well combined.
5. Fold in Blueberry Reduction: Gently fold the cooled blueberry reduction into the wet ingredient mixture, incorporating it evenly.
6. Combine Dry Ingredients: Gradually add the sifted all-purpose flour to the wet mixture, stirring just until combined without overmixing to keep the brownies tender.
7. Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack for 35-40 minutes, checking around 30 minutes, until 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 the powdered sugar, milk, 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. After it hardens, spread the remaining glaze on top and allow it to set fully.
9. Cut and Store: Cut the brownies into 16 equal squares. Store any leftovers in an airtight container at room temperature to maintain freshness.

Notes

• Use fresh or fully thawed blueberries for the best consistency in the reduction.
• Ensure the blueberry reduction is completely cool before folding it into the batter to prevent cooking the eggs prematurely.
• Do not overmix after adding the flour to maintain a tender crumb.
• Allow the glaze to harden between layers for a beautiful double-coated finish.
• These brownies are best enjoyed within 3-4 days when stored properly.

Keywords: blueberry brownies, glazed brownies, fruit brownies, baked dessert, homemade blueberry glaze, soft brownies