Yuzu is a Japanese citrus that has a super unique and delicate flavor. Valrhona makes Yuzu flavored chocolate and it is super unique, and super delicious. It went beautifully in my white chocolate blueberry bars (the recipe is in my cookbook), and made for an exciting and fun variation of my recipe!

Makes 9-12 Bars (8x8 inch dish)

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Cool Time: 45 Minutes

Total Time: 1 Hr 45 Minutes 

Ingredients:

1 ¼ Cup (250g) Granulated Sugar

10 Tbs (141g) Unsalted Butter

6 Oz (170g) Yuzu Chocolate, Chopped

3 Large Eggs, Room Temperature

1 Tsp (4g) Vanilla Extract

½ Tsp (2g) Salt

1 Cup (120g) All Purpose Flour

3/4 Tsp (3g) Baking Powder

½ Cup (70g) Yuzu Chocolate, Chopped

2/3 Cup (150g) Fresh Blueberries

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease an 8x8-inch baking dish with cooking spray, then line the dish with parchment and spray the parchment as well. 

2. Melt the butter and yuzu chocolate in a heatproof bowl and microwave in 20-second intervals, stirring between each one, until they are melted. Once melted, stir until combined and set aside to start cooling. 

3.  In a separate large bowl, add the sugar and pour in the melted butter and yuzu chocolate and use a whisk to combine, then add the eggs and vanilla and whisk until combined. 

4.     Combine the flour, salt and baking powder in a separate small bowl and add the mixture to the bowl with the rest of the ingredients and mix with a spatula until combined. 

5.     Pour the chopped yuzu chocolate and blueberries into a bowl and put 1 Tbs of flour on them and toss them to coat. This helps prevent them from sinking to the bottom of the batter. Once coated in the flour, pour them into the batter and gently fold them in with a rubber spatula. 

6.     Pour the batter into the prepared baking dish and bake for 50-55 minutes or until set and a toothpick inserted in the center comes out relatively clean, the top should be deep golden brown. 

7.     Once the bars are done baking, allow to cool at room temperature for 20 minutes, then refrigerate for 30 minutes before cutting to allow them to set up all the way. 

-Store in an airtight container at room temperature or in the fridge for up to 3 days.