Fruity Glazed Berry Brownies (Print Version)
# Ingredients:
→ For the Brownies
01 -
1½ cups blueberries, fresh or frozen (thawed)
02 -
10 oz unsalted butter, melted
03 -
1¼ cups granulated sugar
04 -
2 large eggs, room temperature
05 -
½ teaspoon vanilla extract
06 -
½ teaspoon sea salt
07 -
1 cup all-purpose flour, sifted
→ For the Glaze
08 -
1 cup powdered sugar, sifted
09 -
2 tablespoons milk
10 -
⅛ teaspoon vanilla extract
11 -
Pinch of salt
# Instructions:
01 -
Blend the blueberries until smooth to create a puree.
02 -
Pour the blueberry puree into a saucepan and cook over medium-low heat. Gently simmer, stirring constantly, until it reduces to about 1/2 cup. Remove from heat and let the reduction cool completely.
03 -
Preheat your oven to 325°F (163°C). Line an 8x8 glass baking dish with parchment paper, leaving overhang on the sides for easy removal.
04 -
In a medium bowl, combine the melted butter and sugar. Stir in eggs, vanilla extract, and salt until well combined and uniform in color. Fold in the cooled blueberry reduction.
05 -
Gradually add the sifted flour to the wet mixture, stirring until just combined. Don't overmix.
06 -
Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack for 35-40 minutes (check at 30 minutes) until the center is set and a toothpick inserted comes out clean or with a few crumbs.
07 -
While the brownies cool completely, mix the sifted powdered sugar, milk, vanilla extract, and salt until smooth and silky.
08 -
Spread half the glaze evenly over the completely cooled brownies. Once it has hardened, spread on the remaining glaze and allow it to harden as well.
09 -
Cut the brownies into 16 squares. Store any leftovers in an airtight container.
# Notes:
01 -
These brownies get their beautiful color naturally from the blueberries - no artificial food coloring!
02 -
For best results, make sure to let the brownies cool completely before adding the glaze.
03 -
The brownies will keep for up to 5 days in an airtight container at room temperature.