Prep Time
10 Mins
Cook
1 1/2
Bake Time
44 Mins
Cool Time
1 Hour
Yield
Makes 16 servings

A taste of chocolate-covered blueberries gave our Food staff this idea.

How to Make It

Step 1

Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Step 2

Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt. Stir dried blueberries and chopped white chocolate into batter.

Step 3

Pour mixture into prepared pan.

Step 4

Bake at 350° for 44 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Step 5

Note: We tested with Sunsweet Dried Blueberries and Ghirardelli White Chocolate Baking Bar.

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