Gooey and chewy chocolate brownies with little bursts of blueberry throughout.
If you are like me, you’ve got to keep your mind occupied at home so as to not go stir-crazy during this period of social-distancing. Staying at home is the best thing we can do and I highly recommend giving cooking and baking a go if you’re looking for another activity to delve into.
Everybody loves a brownie! Almost guaranteed to please even the pickiest of eaters. There are many brownie recipes out there, so this one has a little sneaky fruit twist. Blueberries.
Blueberries and chocolate are a wonderful match. These berries are sweet and slightly tart against the richness of dark chocolate. Sprinkle your brownies with sea salt flakes to really bring out the flavour.
PrintChocolate Blueberry Brownies
Gooey, chewy chocolate brownies with bursts of blueberry throughout
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 16 serves 1x
- Category: Sweet
- Cuisine: Dessert
Ingredients
- 125g unsalted butter, chopped
- 125g dark chocolate, chopped
- 337.5g (1 ½ cups) castor sugar
- 112.5g (¾ cup) all purpose flour
- 30g (¼ cup) Dutch cocoa powder
- ½ tsp salt
- 3 eggs, lightly whisked
- 1 tsp vanilla extract
- 123g (¾ cup) blueberries (fresh or frozen)
- Sea salt flakes for serving
Instructions
- Preheat oven to 180ºC (160 fan forced). Line a 9×9 inch brownie pan with baking paper.
- In a bowl, add butter and chocolate. Microwave at intervals of 30 seconds for approximately two minutes, stirring in between. Mixture should be smooth, shiny and silky. Allow to cool slightly.
- In a large bowl, add sugar, flour, cocoa powder and salt and stir to combine. Add melted chocolate and butter, eggs and vanilla and mix gently to form a batter. Stir through blueberries.
- Pour batter into prepared tin and bake for 25-30 minutes. The centre should be soft but not jiggling.
- Allow to cool completely before slicing. Sprinkle with sea salt flakes to serve.
Notes
- Substitute the castor sugar with ¾ cup stevia powder if you so choose.
Looking for more dessert ideas? Try my choc caramel oatmeal slice or matcha madeleines.
sv says
hello — 3 quick notes!
1) I had to google the size of a standard brownie tin…wasn’t sure if it was 9×13, 8×8, 9×9. I guessed 9×9
2) I almost baked it without the sugar!! I think that step is missing =( added it after the blueberries because I happened to taste the batter on the whisk and realized it was bitter.
3) It is a bit confusing to have a mix of grams and cups, would have loved all grams!
4) Maybe due fattier Irish butter, or mixing the sugar in late, but it was very oily/was bubbling at the 30 minute mark, and was more caramelized vs flaky like your pictures. Still tasted great!!
Andrea Love says
Thanks so much for your feedback! I cannot believe I forgot to add the sugar into the method…what a mind blank. Have fixed that up and added in gram weights for the ingredients too.
– Andrea