Blueberry Swirl Peanut Butter Blondies
DessertSnacks
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 4 ounces fresh blueberries
- 2 tablespoons lemon juice (half a lemon)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 8 tablespoons unsalted butter
- ¾ cup creamy peanut butter
- 1 cup dark brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1 ¼ teaspoon kosher salt
- ½ cup all-purpose flour
- Sesame seeds (optional)
Instructions
- In a small saucepan, combine blueberries, lemon juice, lemon zest, vanilla, sugar and salt. Cook, covered, over medium-low heat until the berries are soft and begin to burst.
- Continue cooking, stirring often, until the berries have broken down completely. Stir in the cornstarch-water mixture and let it come to a boil.
- Cook until the mixture has thickened. Remove from heat and set aside to cool.
- Grease a 9-inch baking tin and line with parchment. Preheat oven to 350°F.
- In a medium saucepan, brown the butter. Stir the peanut butter into the browned butter and set aside to cool.
- Whip the eggs and brown sugar on medium-high speed until pale and fluffy, about 4 minutes.
- Mix in the vanilla, salt and baking powder, then pour in the brown butter peanut butter mixture. Finally, mix in the flour just until the last streaks of white disappear.
- Pour the batter into the prepared tin. Pipe vertical lines of blueberry jam on top, then swirl with a toothpick. Top with sesame seeds, if desired.
- Bake for 18 to 20 minutes. Cool in the tin for 5 minutes, then lift out and cool completely on a wire rack.
About this recipe
Serve up an elevated take on that classic PBJ taste! These treats bring cozy, nostalgic flavor.
Made in partnership with Easy Gay Oven.
