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–+ servings
Blueberry Brownies topped with vanilla gelato.

Blueberry Brownies

5 from 1 review
While brownie is in the name, you won't find any milk or dark chocolate in this recipe. These Blueberry Brownies are designed to give you that crackly-top-fudgey-center texture that we love in brownies, but with a completely berry taste. It comes out moist, soft, and with chewy edges - a pretty magical thing.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9

Equipment

Ingredients

  • 3/4 bar (84g) white chocolate, chopped and divided
  • 2 cups (226g) frozen blueberries, divided
  • 3/4 cup (170g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (28g) freeze-dried berries, crushed in a powder
  • 1 large lemon, for zest and juice
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup (70g) almond flour
  • 1/2 cup (70g) all-purpose flour
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon turbinado sugar
  • 1 teaspoon grated ginger

Instructions 

  1. Preheat the oven to 350°F convection or 375°F standard.
  2. In a large bowl, add 57 grams of chopped white chocolate, 113 grams of blueberries, and 170 grams of butter. Place this bowl over a medium pot with a few inches of water in it. Bring the pot to a simmer and use the double boiler method to melt all of the ingredients together. It will be a bit broken, but that’s totally fine, mash the berries lightly as you go.
  3. In another bowl, add 150 grams of sugar, 28 grams of crushed freeze-dried berries and zest from half a lemon. Mix together until aromatic. Add the egg and egg yolk and mix for 1-2 minutes, or until smooth and fluffy.
  4. Add the blueberry chocolate mixture, 70 grams of almond flour, 70 grams of all-purpose flour and 1/2 teaspoon of kosher salt. Mix to form a batter. It might look brown, but don’t worry.
  5. Blend the remaining 113 grams of frozen blueberries with the juice from 1/2 of the lemon (2 tablespoons). This works best in a small blender like a Bullet or Ninja.
  6. Add the blueberry puree to the batter and mix to combine. Pour the batter into a parchment-lined 9-inch cake or 9x9 square baking tin.
  7. You’ll have a bit of blueberry puree stuck in the bottom and sides of the blender. Swirl that on top of the batter and scatter the remaining 27 grams of white chocolate on top.
  8. Bake at 350°F convection for 40-45 minutes. It will bubble quite a bit but don’t stress, there’s a lot of moisture going on there! It will have browning edges and crinkly sides like a brownie and be slightly cracked on top.
  9. Remove from the oven and set aside.
  10. Mix together the turbinado sugar and grated ginger until it feels like wet sand, and then scatter it on top.
  11. Let cool completely before slicing. It will be fudgy and tender like a brownie.
  12. Top with vanilla gelato and drizzle with ice cream.
Serving: 1 brownieCalories: 347kcalCarbohydrates: 38gProtein: 4gFat: 24g