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Blend blueberries until smooth
Pour the blueberry puree into a saucepan on medium-low heat.
Gently simmer, stirring constantly until it reduces to about ½ cup
Remove from heat and let the reduction cool. Set aside.
Preheat your oven to 325°F (163°C)
Line an 8x8 glass baking dish with parchment paper. Set aside.
In a medium bowl, combine melted butter and sugar.
Stir in eggs, vanilla extract, and salt until well combined. (mixture should be uniform in color)
Fold in the cooled blueberry reduction
Gradually add flour to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake on the middle rack for 35-40 minutes (check on it at the 30-minute mark) until the center is set, and a toothpick inserted in the center comes out clean or with a few crumbs.
Mix the glaze ingredients until smooth and silky.
Spread half the glaze evenly over the completely cooled brownies. Once hardened, spread on the remaining glaze and allow to harden.
Cut the brownies into 16 squares.
Keep any leftover brownies in an airtight container.