blueys

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Recipe Intro From lisathompson

These whimsical blueberry white chocolate brownies (Blueys) make for an incredible flavor combination with the unmistakably fudgy texture of traditional chocolate brownies made with white chocolate and fresh blueberries.

Recipe Description

These blueberry brownies are the first of their kind. I hadn’t tasted or seen a fruit-based brownie until I dreamt up this recipe. And my son LOVES a kids' show featuring a particular Australian Blue Heeler, perhaps you have heard of her? Even if you aren’t familiar with the show, this unique spin on brownies is sure to win you over. (A friend even said “this is the best thing I have ever tasted,”  just in case you needed convincing).

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  • Blueberry White Chocolate Brownies Ingredients
  • Ingredient Notes
  • Pro Tips
  • FAQs
  • Recipe Card

Blueberry White Chocolate Brownies Ingredients

Ingredient Notes

  • Blueberries

    You can always count on Driscoll’s blueberries to be full of flavor and add the perfect touch of sweetness to your favorite recipes. To infuse blueberry flavor into these blueberry white chocolate brownies, cook down the berries with a pinch of sugar until they are a jammy consistency, then add the butter to carry the flavor throughout the batter and make the mixture more stable.

  • White chocolate

    White chocolate can get a bad rep, but the best way to use it is in ways that support other flavors,  rather than masking them (like regular chocolate tends to do). Choose whole white chocolate bars and chop them yourself instead of using white chocolate chips, which contain more stabilizers and won’t melt as smoothly.

  • Light Brown Sugar

    I call for light brown sugar in this recipe for milder caramel notes without the added acidity that dark brown sugar can have. It complements the blueberries and the white chocolate perfectly.

Pro Tips

  • Whip It

    Whip the eggs and sugars with an electric hand mixer or stand mixer until thick and pale. This is known as “egg foam” and will give these Blueys (and traditional brownies) a crackly top.

  • Pan Size

    I use a 9 x 9-inch square pan, but you can also use an 8 x 8-inch square if that’s what you have. Just bake the Blueys for about 3-5 minutes longer to account for the added depth.

FAQs

Does white chocolate pair with blueberry?

Where are Driscoll's blueberries grown?

Shouldn’t these be called “Blondies?”

ingredients

FOR THE BLUEY BATTER

  • 2 1/2 cups Driscoll's blueberries
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cubed
  • 8 ounces white chocolate bars (not white chocolate chips or candy melts), roughly chopped
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons all-purpose flour

Method

MAKE THE BLUEY BATTER

  • Step 1

    Preheat oven to 350F degrees.

  • Step 2

    Coat a 9 x 9-inch square brownie pan with non-stick cooking spray and line with parchment paper.

  • Step 3

    Add 2 cups Driscoll’s blueberries to a medium saucepan with the sugar and water and bring to a simmer over medium heat. Cook, stirring often, until thick and jammy. When you scrape the bottom of the pan it should fill in slowly. Stir in the butter and let melt completely, then set aside to cool slightly.

  • Step 4

    Bring a small pot with 2 inches of water to a boi over high heat. Reduce heat to low, then set a heatproof bowl on top and add the chopped white chocolate. Stir occasionally until white chocolate is completely melted, then set aside to cool slightly.

  • Step 5

    Whip eggs, granulated sugar, light brown sugar, salt, and vanilla in a medium bowl with an electric hand mixer on high speed until very light and fluffy, about 3 minutes.

  • Step 6

    Whisk in the blueberry butter mixture until well combined, then add the melted white chocolate.

  • Step 7

    Sift in the flour and gently stir until no patches of flour remain.

  • Step 8

    Pour the Bluey batter into the prepared pan and top with the remaining blueberries.

  • Step 9

    Bake for about 40-45 minutes, until the mixture is slightly wobbly in the center. You can tent the Blueys with foil if you feel they are getting too brown on top before finishing in the center.

  • Step 10

    Let Blueys cool completely at room temperature, then transfer to the refrigerator for at least 4 hours (overnight is preferred) before slicing. Store Blueys wrapped in foil in the refrigerator for up to 1 week.