Blueberry Fudge Brownies

Blueberry’s pleasant floral quality brings a little brightness to chocolate’s dark side, creating an intriguing combination that warrants another bite.

Makes 16 servings


  • 1 package brownie mix for 8×8-inch pan
  • Ingredients required by mix
  • 1 cup fresh blueberries, divided
  • 3 tbsps granulated sugar
  • 1 tbsp water
  • 1 tsp butter
  • 2 tbsps unsweetened cocoa powder
  • ½ tsp instant espresso powder (optional)


Prepare brownie mix according to package directions. Stir ½ cup blueberries into batter; transfer to greased 8×8-inch pan. Bake at temperature and for time recommended on package, removing from oven 3 minutes before end of baking time. Scatter remaining ½ cup blueberries over brownies and bake 3 minutes more or until done. Cool on a wire rack.

Meanwhile, for dark chocolate glaze, in a small saucepan combine sugar, water and butter. Cook and stir over medium-low heat until sugar is dissolved and mixture starts to bubble. Remove from heat. Stir in cocoa powder and, if desired, espresso powder until smooth. Drizzle over brownies. Cut into bars. After 24 hours, store in refrigerator.

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