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  1. Blueberry, Currant and White Chocolate Brownies

Blueberry, Currant and White Chocolate Brownies

00:45:00 20 servings, 1 brownie (38 g) each
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20 servings, 1 brownie (38 g) each

Blueberries and fresh red currants add a tartness that perfectly complements the sweet, rich white chocolate in these moist and fudgy brownies. Finishing off this blondies recipe with extra chopped chocolate really brings these easy brownies to the next level.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Microwave butter and 4 oz. chocolate in microwaveable bowl on MEDIUM 2-1/2 to 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
  • Beat eggs in large bowl with mixer on high speed until foamy. Gradually add sugar, mixing well after each addition; continue to beat until mixture is slightly thickened and lemon coloured. Stir in melted chocolate mixture. Add flour and salt; beat on medium speed just until blended. Chop remaining chocolate; stir into batter.
  • Pour into greased 9-inch square pan; top with fruit.
  • Bake 30 to 35 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.


Substitute fresh raspberries for the currants. Or, omit the currants and increase the blueberries to 1 cup.


  • 20 servings, 1 brownie (38 g) each

Nutritional Information

Serving Size 20 servings, 1 brownie (38 g) each
Calories 120
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 25mg
Sodium 85mg
Carbohydrate 16g
Dietary fibre 0g
Sugars 11g
Protein 1g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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