Blueberry Brownies


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Brownie recipes often ask for a lot of butter or nuts to be added to the dough to make them deliciously moist and chewy, but blueberries make for a healthier alternative. The blueberries folded into the dough not only give these brownies a delightfully fruity flavour, but also make them irresistibly fudgy.


For the dough

  • 80 g ( oz) high-quality semi-sweet chocolate
  • 80 g ( oz) high-quality milk chocolate
  • 125 g ( oz) butter
  • 1 tbsp instant espresso powder
  • 4 eggs
  • 140 g (5 oz) raw cane sugar (golden granulated sugar)
  • 1-2 tsp vanilla sugar
  • 120 g ( oz) flour
  • 1 pinch salt
  • 300 g (10½ oz) frozen blueberries, defrosted

For the frosting

  • 150 g ( oz) semi-sweet cooking chocolate
  • 50 g ( oz) butter


With baking paper, carefully line a rectangular pan (about 20 x 24 cm/8 inches x inches). Break the two types of chocolate into pieces. Add to a heat-proof bowl together with the butter and melt over a double boiler, stirring occasionally. Set aside to cool.

Preheat the oven to 180°C (350°F/Gas mark 4). Dissolve the instant espresso in 2 tablespoons hot water. Combine the eggs, sugar and vanilla sugar in a mixing bowl and whisk until foamy. Add the espresso, flour and salt and mix to combine, then stir in the cooled, melted chocolate. Gently fold in the blueberries with a spatula.

Spread the batter evenly across the pan and bake in the preheated oven for 30–35 minutes. Use a toothpick to test for doneness! Allow to cool in the pan.

Melt the semi-sweet cooking chocolate and butter in a double boiler, stirring occasionally. Spread the frosting evenly across the brownies. Leave to set and then cut into pieces about 5–6 cm (2¼ inches) in size.