Just like fellow Texas food blogger Mary at Food Joy, I have a tendency to want to add lemon to everything this time of year. When I came across this recipe at Cooking Classy, it was calling my name and saying things like, "Bake me. You know you want to. I promise you won't regret it." By now I'm sure you are well aware of my baking phobia. Well, this dessert definitely helped me overcome it. This brownie was unlike any I've ever had. It was moist, with a more cake like texture than a crumbly cupcake or a dense brownie. All I can say is it was delicious! I'm definitely planning on making it again, but next time I'm doubling the recipe.
*Recipe adapted from Cooking Classy
Blueberry Lemon Brownies:
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 Tsp lemon juice (the juice of about 1/2 lemon)
3 tsp. lemon zest (the zest of about 1 1/2 lemons)
1/2 tsp vanilla extract
3/4 cup frozen or fresh blueberries
1 recipe white chocolate glaze, recipe follows
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, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8 x 8 baking dish and spread into an even layer. Bake 30-34 minutes until a toothpick inserted in the middle comes out with a few moist crumbs attached. (I used frozen blueberries, and cooked mine for 33 minutes). Allow Brownies to cool completely, then pour the white chocolate glaze over top and spread over evenly. You can freeze bars for 10-15 minutes after baking for quicker glazing.
White Chocolate Glaze:
1 cup white chocolate chips, or 6 oz. chopped white chocolate
3 Tbsp. half and half
Melt chocolate by tempering it on the stove. Add in half and half and stir together until completely incorporated.
**Recipe yields approx. 6 brownies**
**Note: I doubled the glaze recipe from the original recipe.**