Prep time15 minutes, plus 15 minutes rest time
Cook Time25 minutes
Equipment: 8 Inch Easy-Lift Parchment Paper Squares
For the brownies:
¾ cup unsalted butter
8 oz 70% dark chocolate, chopped
1 cup (200 grams) golden yellow sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (125 grams) all purpose flour
½ cup (45 grams) cocoa powder
½ teaspoon sea salt
1 cup blueberry, fresh or frozen
For the blueberry glaze:
1 cup blueberry, puréed
½ cup (50 grams) powdered sugar
For the brownies
Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
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 and stir together as they melt completely. Remove the bowl from over the saucepan to allow the mixture to cool slightly.
In a medium bowl, using a handheld mixer, whisk together sugar, eggs and vanilla extract on high speed, until light in color and fluffy—about 2-3 minutes. Continue to whisk on low and add the melted chocolate. Mix until combined.
Stir in the dry ingredients, flour, cocoa powder, and salt to the bowl until there are no longer streaks from the flour. Then add the blueberries and fold gently.
Add batter to the prepared pan and smooth flat with spatula. Bake for about 25 minutes or till desired consistency of fudginess.
Completely cool before cutting
For the blueberry glaze
In a small bowl, using a handheld blender, blend the blueberries. If using fresh blueberries and the mixture is too thick, add 1-2 tablespoons of water to create a more watery consistency. Mix in the powdered sugar until combined.
Drizzle the glaze over brownies, serve and enjoy!