This is my kind of brownie! Blueberries nestled in a buttery bed of moist cake that erupt at first bite releasing their juicy sweetness and causing a natural sugar high. Top it off with a blanket of white chocolate and a spritz of citrus that gently slices through the rich glaze and you have achieved brownie bliss!
As I opened the frig to fetch the bright yellow lemon I needed for these brownies I came up empty handed (gasp!) What kind of a chef was I to let such a travesty occur? But no worries, I was not without citrus components. I had a lime and beautiful lemon verbena herb on my deck just waiting to be harvested. So I used lime juice and lemon verbena to replace the zest.
Then for fun I drizzled some citrus vodka into the white chocolate glaze. I did use real white chocolate. I like it better than the coated chips.
Enjoy these with your morning cafeine fix, as an afternoon pick-me-up, dessert after dinner, or to satisfy a midnight snack attack.Great way to use the blueberries and worth the trip to go buy some if you don't have any!
Another culinary gem from Cooking Classy with my slight alterations:
Blueberry Lemon Brownies with White Chocolate Glaze
Yields 9 brownies
Ingredients:
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 large egg
2 large egg yolks
3/4 cup granulated sugar
6 Tbsp butter, softened
1/4 cup sour cream
1 Tbsp lime juice (you could also use lemon juice)
1 Tbsp lemon verbena (you could also use lemon balm or lemon zest)
1/2 tsp vanilla extract
3/4 cup fresh blueberries
1 Recipe White Chocolate Glaze, recipe follows
Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
In a large mixing bowl, using an electric hand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lime juice, lemon verbena and vanilla. Mix until well blended.
Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8x8 baking dish and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached.
Allow Blueberry Lemon Brownies to cool completely, then pour White Chocolate Glaze over top and spread evenly over brownies (I poured it in the center so it didn't all run down the sides of the bars, then I spread it out near the edges).
Cut into squares (for cleaner cutting you can freeze bars for about 10-15 minutes to help glaze set before cutting).
White Chocolate Glaze
Ingredients:
1/2 cup white chocolate chips, or 3 oz. chopped white chocolate
1 Tbsp milk or half-n-half
1/2 Tbsp citrus vodka
Directions:
Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth.
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