Blueberry Brownies Recipe

A rich and fudgy blueberry brownies recipe that blends indulgent chocolate with bursts of sweet and tart berries; perfect for dessert, brunch, or snacking.

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Prep Time 10

Cook Time 30

Cooling Time 2

Total Time 2 40

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Brownie Base

1 cup Melted butter Use unsalted; substitute coconut oil for dairy-free
2 cups Brown sugar White sugar works but is less chewy
4 Large eggs Room temperature for better mixing
1 cup All-purpose flour Almond flour works for gluten-free
0.75 cup Cocoa powder Unsweetened preferred
0.5 teaspoon Baking powder Provides slight rise
0.5 teaspoon Salt Balances sweetness
2 teaspoon Vanilla extract Pure vanilla is best

Blueberry Add-ins

1.5 cups Blueberries Fresh preferred; frozen okay if patted dry
2 tablespoon Flour To coat blueberries
0.25 cup Dark chocolate chunks Optional for extra richness

Equipment

1 9x13-inch pan Prefer metal for even baking
2 Mixing bowls One for wet, one for dry ingredients
1 Wire whisk For mixing batter smoothly
1 Rubber spatula For folding without overmixing
1 Parchment paper Makes removal easy and mess-free
1 Sharp knife For slicing clean squares

Method

Preheat oven to 350°F; line a 9x13 pan with parchment.
Whisk melted butter and brown sugar until smooth.
Beat in eggs one at a time; stir in vanilla.
In separate bowl, whisk flour, cocoa, baking powder, salt.
Fold dry mix into wet mixture gently.
Coat blueberries with flour; fold into batter.
Spread batter evenly in pan; bake 28–32 min.
Cool completely in pan for 2 hours before slicing.
Slice into squares using a sharp knife.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.