Blueberry Ganache Brownies are a fudgy brownie topped with a delicious chocolate ganache frosting. They are so decadent and perfect for any chocolate lover!
Years ago I made a brownie recipe with a blueberry ganache. The ganache was so delicious that I used it as frosting to top some Blueberry Vanilla Cupcakes.
It's been many years and I continue to think about the blueberry ganache! The flavor reminds me of those delicious chocolate-covered acai and blueberry candies.
I wanted to combine the ganache with this fudgy brownie recipe for a very decadent dessert. These went over very well with the family when I served them at a party!
Bake the Brownies
The butter and chocolates are melted together in the top of a double boiler or in a heatproof bowl set over simmering water. The goal is to melt the chocolate more slowly than in the microwave.
If you want to use a microwave, put it on 50% power and do short increments of heat to avoid over heating the chocolate.
Once the butter and chocolates are melted, the cocoa powder is whisked into the mixture.
The eggs, sugar, vanilla and salt are combined in a separate bowl. Once the chocolate mixture has cooled, it can be whisked into the egg mixture.
Finally, fold in the flour. Pour the batter into the prepared pan and bake.
Prepare the Ganache
To make the ganache, place the chocolate in a heatproof bowl and set aside.
Place the blueberries and sugar in a small saucepan and heat until it becomes saucy and bubbly. Strain the mixture through a fine mesh sieve over the chocolate chips. It may help to use a small whisk to get the blueberry mixture through the sieve.
Bring the cream and butter just to a boil in a small saucepan and pour over the chocolate. Let stand for 30 seconds and stir until smooth.
Frost and Slice the Brownies
After the ganache has cooled slightly, carefully spread it over the brownies. Allow the ganache to set at room temperature before slicing. Alternatively, place the brownies in the refrigerator to set the ganache.
Use the foil overhangs to carefully lift the brownies out of the pan and transfer to a cutting board. Use a sharp knife to cut the brownies into small squares.
Gluten Free Option
Prepare these brownies with your favorite gluten free 1:1 flour blend. I like Bob's Red Mill brand.
📖 Recipe
Blueberry Ganache Brownies
Equipment
- aluminum foil
Ingredients
For the Brownies:
- cooking or baking spray
- 5 ounces semisweet or bittersweet chocolate (chopped)
- 2 ounces unsweetened chocolate (chopped)
- 8 Tablespoons butter (1 stick, cut into quarters)
- 3 Tablespoons cocoa powder (natural or Dutch-processed)
- 3 large eggs
- 1 ¼ cups sugar (8¾ ounces)
- 2 teaspoons vanilla extract
- ½ teaspoon table salt
- 1 cup unbleached all purpose flour (5 ounces)
For the Blueberry Ganache:
- 6 oz semisweet chocolate chips
- 1 cup fresh or frozen blueberries
- ¼ cup sugar
- ¼ cup heavy cream
- 2 T butter
Instructions
Prepare the Brownies:
- Adjust an oven rack to the lower-middle position and heat the oven to 350°F.
- Line an 8-inch square baking pan with two pieces of foil that extend beyond the edges of the pan (to serve as handles to lift the cooled brownies out of the pan). Spray the foil with vegetable oil spray or baking spray with flour.cooking or baking spray
- Melt the chocolates and butter in a medium heatproof bowl set over a saucepan of barely simmering water (or in the top of a double boiler), stirring occasionally, until smooth.5 ounces semisweet or bittersweet chocolate, 2 ounces unsweetened chocolate, 8 Tablespoons butter
- Whisk in the cocoa powder until smooth. Set aside to cool slightly.3 Tablespoons cocoa powder
- Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture. Using a wooden spoon, stir in the flour until just combined.3 large eggs, 1 ¼ cups sugar, 2 teaspoons vanilla extract, ½ teaspoon table salt, 1 cup unbleached all purpose flour
- Transfer the batter to the prepared pan. Using a spatula, spread the batter into the corners and smooth the surface. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes.
- Cool the brownies on a wire rack to room temperature, about 2 hours.
Make the Ganache:
- Place the chocolate chips in a large mixing bowl and set aside.6 oz semisweet chocolate chips
- Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until the mixture becomes sauce-like and bubbly. Pour into a sieve or strainer that is placed over the bowl containing the chocolate chips to catch the blueberry liquid. Discard the remaining blueberries.1 cup fresh or frozen blueberries, ¼ cup sugar
- Bring the cream and butter to just below boiling in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. The ganache should be warm when used for spreading.¼ cup heavy cream, 2 T butter
Frost the Brownies:
- Using an offset icing spatula, carefully spread the ganache over the brownies.
- Allow the ganache to set at room temperature before slicing. If you prefer cleaner slices, refrigerate the brownies to solidify the ganache prior to slicing.
Slice the Brownies:
- Loosen the edges with a paring knife and lift the brownies from the pan using the foil extensions.
- Cut the brownies into 25 squares (5 rows across each way).
- The cut brownies can be wrapped in plastic wrap and refrigerated for up to 5 days.
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