Ingredients:

  • 1 cup unsalted butter, melted (225g)
  • 1.5 cups granulated sugar (300g)
  • 3 large eggs
  • 2 tsp vanilla extract (10ml)
  • 0.5 cup unsweetened cocoa powder (45g)
  • 0.75 cup all-purpose flour (95g)
  • 0.5 tsp salt (3g)
  • 1.5 cups fresh blueberries (225g)
  • 1 tbsp all-purpose flour (8g) for dusting

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and granulated sugar together in a large bowl until combined.
  3. Add eggs and vanilla extract, beating vigorously for 2 minutes until the batter lightens in color and looks glossy.
  4. Sift in the cocoa powder, 0.75 cup flour, and salt, folding gently with a spatula until no streaks of flour remain.
  5. Toss the fresh blueberries in 1 tablespoon of flour until evenly coated to prevent sinking.
  6. Gently fold the coated blueberries into the chocolate batter using a figure-eight motion to avoid crushing the fruit.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25–30 minutes until the edges are set and pulling away from the sides, but the center still has a slight wobble.
  9. Remove from oven and allow to cool, then chill in the refrigerator for 1 hour for clean cuts.