Blueberries & Cream Brownies

Oh my goodness you guys. Ever since I knew I was going to feature blueberries as August’s Ingredient of the Month, I have been so excited to share this brownie creation with you.  It hit me when I was making my blueberry quick jam. I was thinking about what I was going to cover in my new jam. There was cornbread. And there was toast. And then brownies popped in my head, and it was on from there!

Quick side note though – What do you think of the new design? Did you notice that I updated the page header, the site title (which is now clickable and takes you back to the home page), and my social media buttons? I’m in love with the way it turned out, and I couldn’t have done it without my brother. Speaking of my social media buttons, be sure to check me out on any of those platforms you use. I like to stay in touch all over the interwebs. Also, if you hadn’t noticed, a couple weeks ago, my menu tabs have changed. There are less main menus with drop-down categories. Make sure you explore all there is to offer!

Now back to what I know you’re all here for. These crazy good brownies. Really, I can’t say enough good about them. The actual brownie is my staple brownie recipe. It’s the same one I used for my Tropical Hawaiian Brownies, and probably the only one I’ll use from here on out. They’re gooey and soft, but they don’t fall apart when you pick them up. Basically perfection. Topped with my quick jam, and then a layer of vanilla buttercream. Oh.Em.Gee.

Blueberries & Cream Brownies

Print Friendly Version

makes a 9×13 pan


2 cups semisweet chocolate chips

1 stick butter

3/4 cup granulated sugar

3/4 cup brown sugar

4 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon salt

1 1/2 cups blueberry jam

For Vanilla Buttercream

1 stick butter

2 tablespoons milk

1 teaspoon vanilla

1 1/4 cups confectioners’ sugar


Preheat oven to 325 degrees F.  Coat a 9×13 pan with foil and nonstick spray for easy removal.

Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring.  Off the heat whisk in 3/4 cup each brown sugar and granulated sugar.

Transfer mixture to a medium bowl.  Whisk in 4 eggs, one at a time, and 1 teaspoon of vanilla.

Stir in flour and salt.

Add batter to prepared baking pan and bake in preheated oven for 45 minutes, until toothpick comes out clean.  Let cool completely before adding jam and frosting.

Prepare vanilla frosting:

Beat butter, milk, vanilla, and confectioners’ sugar.  Chill while the brownies are cooling.

Once brownies are cooled, spread jam over the top. Then spread frosting, allowing some of the jam to swirl through the buttercream.

This is definitely one of those treats that requires a bit of self-control and mindfulness. It’s always good to indulge every so often. The key is moderation. As long as you balance something like these brownies out with something like this, you should be good to go.




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