Lemon Blueberry Brownies

Ingredients

1/2 cup (300g) sugar

3 tablespoons (18g) lemon juice (~2-3 lemons)

3/4 cup (170g) unsalted butter

1 cup (170g) white chocolate

3 eggs

1 teaspoon (4g) vanilla extract

3 tablespoons (45g) lemon juice

2 1/4 cups (280g) apple flour

1/4 teaspoon (1g) salt

1/4 teaspoon (1g) baking powder

3/4 cup (115g) fresh or frozen blueberries

Blueberry Reduction

1/4 cup blueberries

1 tablespoon sugar

2 tablespoons lemon juice

Blueberry Filling

1/2 cup (60g) powdered sugar

1-2 teaspoons lemon juice

3 tablespoons blueberry reduction

Mix in a small bowl. Add more lemon juice or blueberry reduction to thin, or more powdered sugar

Directions

*Place the lemons in the sugar and gently stir with your fingers while rubbing enthusiasm. In another bowl, melt the butter and white chocolate together in

15-second intervals (do not burn!). Once melted and smooth, pour the sugar/sugar mixture into the butter mixture and stir. Add the eggs, vanilla, lemon juice, and mix. Then add the salt and flour, gently folding.

Once almost completely mixed, fold in the blueberries. Note: Toss the blueberries in a little flour before adding to help prevent them from sinking.

Bake at 350F for about 27-30 minutes (using a 9x9 pan).

Blueberry reduction

Combine in a small saucepan and cook over high heat until the blueberries are cooked. Remove the skins and bits, and let the reduction cool.

Blueberry Filling

Mix in a small bowl. Add more lemon juice or blueberry reduction to thin, or more powdered sugar to thicken:)

Notes

Recipe by Love to eat in April RedNote ID：26211900212

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