Are these brownies or blondies?

Ah, the great debate. Technically, they don’t contain chocolate, so some might argue they lean toward blondies. But “Glazed Blueberry Brownies” just has a better ring to it, don’t you think? Call them brownies. Call them blueys. Just don’t call them gone—because they will disappear fast.

Can I use frozen blueberries?

Yes! Just thaw them completely and drain excess liquid before blending.

How do I store leftovers?

Store your Glazed Blueberry Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days. They also freeze beautifully—wrap tightly and freeze for up to 2 months.

How much is 10 tablespoons of butter?

Ten tablespoons equals 1¼ sticks of butter (not 2½ sticks—common confusion!). If you’re measuring in ounces, it’s about 5 ounces of butter.

Can I reduce the sugar?

Yes. You can slightly reduce the sugar if you prefer less sweetness. The texture may change just a little, but they’ll still be delicious.

What if I didn’t love them?

Baking is personal. Some prefer more berries, less sweetness, or added citrus. Don’t be afraid to tweak the recipe to suit your taste. That’s part of the fun of home baking.

Glazed Blueberry Brownies Recipe – Irresistible 16 Bars

Description

Glazed Blueberry Brownies are soft, chewy, and bursting with real blueberry flavor. Made with fresh blueberry reduction and topped with a sweet vanilla glaze, these 16 bars are fruity, moist, and completely irresistible.

Ingredients

Scale

Brownies

1½ cups blueberries, fresh or frozen (thawed)
10 tablespoons unsalted butter, melted
1¼ cups granulated sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
½ teaspoon sea salt
1 cup all-purpose flour, sifted

Glaze

1 cup powdered sugar, sifted
2 tablespoons milk
⅛ teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the blueberry puree:
Blend blueberries until completely smooth.
Reduce the puree:
Pour puree into a saucepan over medium-low heat. Simmer gently, stirring constantly, until reduced to about ½ cup. Remove from heat and let cool completely.
Preheat oven:
Preheat oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.
Mix wet ingredients:
In a bowl, combine melted butter and sugar. Stir in eggs, vanilla extract, and salt until smooth and uniform. Fold in cooled blueberry reduction.
Add dry ingredients:
Gradually stir in sifted flour until just combined. Do not overmix.
Bake:
Pour batter into prepared pan and spread evenly. Bake 35–40 minutes, checking at 30 minutes. A toothpick should come out clean or with a few moist crumbs.
Cool completely:
Allow brownies to cool fully before glazing.
Make glaze:
Whisk powdered sugar, milk, vanilla extract, and salt until smooth.
Glaze brownies:
Spread half the glaze over cooled brownies. Let set, then spread remaining glaze. Allow to fully harden.
Slice and serve:
Cut into 16 squares and store in an airtight container.

Notes

Do not skip reducing the blueberry puree — it prevents soggy brownies.

For extra brightness, add ½ teaspoon lemon zest.

Brown sugar can replace granulated sugar for a deeper flavor.

A vegan version works well using flax eggs and plant-based butter.

Store at room temperature up to 3 days or refrigerate up to 5 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 21g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg