White Chocolate and Blueberry Brownies

From Sweetly Serendipity
adapted from Dorie Greenspan: Baking from my Home to Yours
circle shapes inspired by Eat My Cake Now

Directions
Preheat the oven to 325°F. Line 9 x 9-inch pan with parchment paper.

1) Whisk the flour, ground almonds and salt to combine.

2) Set a heatproof bowl over a saucepan of lightly simmering water. Add the butter and the chocolate to the bowl, and stir frequently until the ingredients are melted.

3) Add the sugar and whisk to incorporate it, then remove the bowl from the heat. Stir in the vanilla, then add the eggs one at a time, mixing well after each addition.

4) Sprinkle the dry ingredients over the batter and fold them in until completely incorporated and smooth batter has formed. Add the berries and fold gently to incorporate. Scrape the batter into the prepared pan.

5) Bake for 30 to 35 minutes, or until a knife inserted into the center of the cake come out clean. Transfer the pan to a rack and cool to room temperature before removing the brownies from the pan. Cut into squares, or other fun shapes and serve.