STREAMING NOW: Simply Nigella

White Chocolate-Blueberry Brownies With Almonds

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A yummy white chocolate brownie recipe I came up with using things I had on hand. They are dense and chewy inside with a crunchy, glossy top. Sweet, but not tooooo sweet :) **I also made a version subbing pineapple for the blueberries, walnuts for the almonds, and rum for the vodka. **You could substitute any combination of fruits, nuts, and spirits. For example, sweet dark cherries, kirsch and almonds would be a nice Swiss twist.”

Ingredients Nutrition


  1. Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
  2. Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
  3. Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extracts, and liqueur. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and almonds. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
  4. Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
  5. Cut into 16 squares and enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a