Peanut Butter Blackberry Bars
Published May 20, 2020
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
- 1cup/255 grams natural or processed peanut butter or almond butter
- ½cup/110 grams packed light or dark brown sugar
- ¾cup/150 grams granulated sugar
- 1large egg
- 1teaspoon vanilla extract
- 1½cups/190 grams all-purpose flour
- 1teaspoon kosher salt
- ½teaspoon baking powder
- 1(10-ounce/285-gram) bag frozen blackberries, raspberries, blueberries or a combination
- Flaky salt (optional)
Nutritional analysis per serving (16 servings)
267 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 5 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
- Step 2
In a large bowl, stir together butter, peanut butter, brown sugar and ½ cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
- Step 3
Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining ¼ cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
- Step 4
Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.
Private Notes
Comments
Do you let the berries thaw or keep frozen? What if you use fresh berries? Will it be too runny?
Like other commenters I think the sugar could be reduced a little bit, but otherwise it's really good and really easy to make ... even if you're watching the downfall of democracy while trying to throw it together.
I made these today and they were excellent. I did not have frozen berries, but I had a mixed berry jam and some fresh strawberries and blueberries. I added sugar to the fresh fruit and then layered it on top of a spread of the jam. They were wonderful. Next time, I think I would make it in a slightly bigger pan so that the crust might be a bit thinner. Thanks for another great recipe!
I used flax seed eggs and vegan butter. So YUMMY!
Made as instructed (well, almost). One substitution was half frozen strawberries, half fresh golden and red raspberries. Baked for 50 minutes and like others said, wish I did maybe 10 to 15 longer. It's a little too chewy/goopy, due to the partially baked bottom batter mixing with the fruit juices. Next time will definitely add lemon zest to the fruit mixture and maybe a bit of a blind bake before adding the fruit and topping.
I reduced the sugar and used whole wheat flour and these were delicious.