Chocolate blueberry brownies belong at the table after supper, when candles remain lit and conversation has softened. Deeply chocolatey and softly set, this version is finished with a smooth, glossy glaze and cut into neat portions for serving on fine porcelain. Blueberries are folded into the batter, fully crushed so they dissolve into the crumb, lending a gentle fruit note. The result is restrained and elegant, designed for unhurried evenings, quiet company and the simple pleasure of a well-made brownie served warm.
Chocolate Blueberry Brownie
Ingredients
- Rich dark chocolate, 70% cocoa, 150g
- Unsalted butter, 200g
- Golden caster sugar, 350g
- Free-range eggs, 4
- Vanilla sugar or extract, 1 tsp
- Fine sea salt, 2 generous pinches
- Cocoa powder, 2 tbsp
- Plain flour, 140g
- Blueberries, fully crushed, 300g
- Glaze
- Dark chocolate, 50g
- Butter, 50g
Method
Heat the oven to 180C and line a springform tin. Melt the chocolate and butter gently until smooth and fluid. Whisk the eggs with the sugar, vanilla and salt until glossy, then combine with the melted chocolate. Fold in the cocoa and flour, followed by the fully crushed blueberries. Bake for 40 minutes, until just set and softly wobbly. Cool until warm.
Melt the glaze ingredients together, pour over the cake and allow to settle before slicing.
Serve warm with ice cream on fine plates.
