Peanut Butter and Blueberry Brownies Will Put a Smile on Your Face
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Alana Kysar of Fix Feast Flair doctors a classic blondie recipe with creamy peanut butter and sweet blueberries. The results are epic.
Photos courtesy of Alana Kysar
By Alana Kysar of Fix Feast Flair
I’ve been conjuring up blueberry recipes in my head. I was set on doing a version of a blueberry flaugnarde (a claufoutis with a different type of fruit than cherries) but then I thought better of it and realized that I want to share what I bake with friends versus eat it all solo.
My mother and father are both fabulous in the kitchen, and while I was on the phone with my mom the other day, she mentioned she made Cook’s Illustrated’s Blondies and that my dad LOVED them, which was shocking because my dad loves brownies but isn’t big on their lighter counterpart. After hearing that, I was sold and said, “Done, I’m making peanut butter and blueberry blondies.” To which my mom responded, “Hmmm."
But why wouldn’t I put fresh blueberries together with peanut butter?! Who wouldn’t love PB&J Blondies? Think of these as the better version of that. And be warned, these PBBs are like crack. I just ate three!
Related: Sweet Potato Brownies Recipe from ‘Deliciously Ella’
Peanut Butter Blueberry Blondies
Makes 16 squares
1 ½ cup plus 1 tablespoon unbleached all-purpose flour (7.5 ounce plus 0.28 ounce)
1 teaspoon baking powder
½ teaspoon table salt
12 tablespoons unsalted butter (1 ½ sticks), melted and cooled
1 ½ cup packed light brown sugar (10.5 ounces)
2 large eggs, lightly beaten
2 teaspoon vanilla extract
2 teaspoon vanilla bean paste
1 cup peanut butter chips (6 ounces)
1 cup plus ½ cup fresh blueberries, washed and dried (Using frozen berries? Here are some tips)
Cooking spray or butter (to grease parchment)
Preheat oven to 375°F. Line a 9 by 9-inch baking pan with parchment paper, leaving enough overhang to help you lift the blondies from the pan when they’re done. Grease parchment-lined pan with butter or oil.
Whisk 1 ½ cup flour, baking powder, and salt together in medium bowl and set aside. IN a separate medium bowl, whisk melted butter and brown sugar together until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; whatever you do, do not overmix!!
Toss 1 cup blueberries in the reserved 1 tablespoon of flour and discard excess flour that falls off blueberries. Reserve ½ cup blueberries for later.
Fold peanut butter chips and ½ cup blueberries into batter and spread into prepped pan. Smooth top with spatula. Bake until top is shiny, cracked, and light golden brown, 30 to 35 minutes; be careful not to overbake!
Press reserved blueberries into the top of blondies. Cool on wire rack to room temperature. Remove blondies from pan by lifting parchment overhang and transfer to cutting board. Cut into 16 squares. Serve and enjoy!
Related: These Ooey Gooey Mississippi Mud Brownies Will Haunt Your Dreams
