Best 2 Blueberry Brownies Recipes

Indulge in a delightful journey of flavors with our exceptional Blueberry Brownies. These delectable treats are a harmonious blend of rich chocolate and vibrant blueberries, offering a symphony of textures and tastes that will tantalize your taste buds. Each bite promises a burst of sweetness and a hint of tang, perfectly complemented by the chewy brownie base. Whether you prefer a classic version loaded with juicy blueberries or an indulgent creation swirled with a creamy cheesecake filling, our collection of recipes has something for every brownie enthusiast. Embark on a culinary adventure and discover the perfect Blueberry Brownies to satisfy your cravings.

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BLUEBERRY BROWNIES

Blueberry Brownies image

I had this idea to modify a brownie recipe - and it worked! I substituted all of the chocolate in a brownie recipe with a condensed blueberry syrup I made using fresh blueberries. It retains the brownie texture, although it is a little more cake-like. But, the surprising thing was that it tastes really good! I adjusted the sugar and added cinnamon. The cake is deep purple all the way through. This was a neat experiment!

Provided by KETCHHOT

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 8

Ingredients

2 ½ cups fresh blueberries, divided
1 teaspoon cinnamon
1 ½ sticks butter
1 ¾ cups white sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup all-purpose flour, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 57.5 g, Cholesterol 102.7 mg, Fat 25.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 133.3 mg, Sugar 43.4 g

FUDGY WUDGY BLUEBERRY BROWNIES

Fudgy Wudgy Blueberry Brownies image

From VEGANOMICON! These are intensely fudgey and amazing! This was one of my first attempts at vegan baking, and I am quite proud of how these turned out.

Provided by Kozmic Blues

Categories Bar Cookie

Time 55m

Yield 16 brownies

Number Of Ingredients 14

Ingredients

2/3 cup semi-sweet chocolate chips, plus
1/2 cup semi-sweet chocolate chips
10 ounces blueberry preserves (spreadable fruit, smooth, no whole blueberries)
1/4 cup soymilk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Steps:

Preheat oven to 325.
Grease a 9x13 inch baking pan.
Melt 2/3 cup chocolate chips over a double boiler or in microwave, your choice.
In a large mixing bowl combine bluberry spreadable fruit, soy milk, sugar, canola oil and extracts.
Mix on high until no large clumps are visible, about 2-3 minutes.
Sift in flour, cocoa powder, baking powder, baking soda, and salt.
Stir until well mixed, batter will be thick.
Mix in melted chocolate.
Fold in remaining 1/2 cup of whole chocolate chips and fresh blueberries.
Spread batter in baking pan and bake for 45 minutes.
Toothpick test is null and void here because the whole chocolate chips will stick anyway!
Remove from oven and let cool.
Enjoy!

Tips:

Prep oven and baking pan: Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, then stir in vanilla extract.
Add dry ingredients alternately with milk: Add the dry ingredients to the wet ingredients in three additions, alternating with milk, beginning and ending with the dry ingredients. Stir until just combined.
Fold in blueberries: Gently fold in blueberries, taking care not to overmix.
Bake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool and cut: Allow brownies to cool completely in the pan before cutting into squares.
Store: Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

These blueberry brownies are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fudgy texture and sweet and tangy blueberry flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these blueberry brownies a try. You won't be disappointed!