Description
Fudgy brownie batter envelops bursts of juicy blueberries, yielding a moist, chocolaty base punctuated by tangy fruit pockets. Crispy edges frame a soft, melt-in-your-mouth center that balances deep cocoa richness with bright sweetness.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the butter, then remove from heat and stir in the sugar until smooth.
- Whisk in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before lifting out using the parchment overhang and slicing into squares.
Notes
- For best results use room-temperature eggs and fresh berries.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute frozen blueberries if fresh are unavailable, but thaw and drain them first.
- Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.