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. Crush the berries with the back of a wooden spoon or a rubber spatula.
- Continue cooking, stirring often, until the berries have broken down completely and you’re left with a slightly thickened sauce mixture. Stir in the cornstarch-water mixture and let it come to a boil.
- Cook until the mixture has thickened more and a spoon leaves a trail on the bottom of the pan that lasts for a second or two. 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.
- In a medium mixing bowl with a hand mixer or in the bowl of a stand mixer, whip the eggs and brown sugar on medium-high speed until pale and fluffy, about 4 minutes. You should feel barely any graininess when you rub the mixture between your fingers
- Mix in the vanilla, salt and baking powder, then pour in the brown butter peanut butter mixture and combine. Finally, mix in the flour just until the last streaks of white disappear.
- Pour the batter into the prepared tin. Using a piping bag, pipe several vertical lines of blueberry jam on top of the batter. Run a toothpick or skewer back and forth through the batter, perpendicular to the jam lines, about every half-inch. Top with sesame seeds, if desired.
- Bake for 18 to 20 minutes. Allow to cool in the tin for 5 minutes then use the parchment to lift out the blondies and allow to cool completely on a wire rack.
Recipe Tip
Natural peanut butter is not recommended in this recipe.
About This Recipe
Serve up an elevated take on that classic PBJ taste with Blueberry Swirl Peanut Butter Blondies! These treats bring cozy, nostalgic flavor, combining the perfectly paired blueberries and peanut butter with brown sugar and brown butter for maximum warmth and gooey deliciousness. Enjoy for dessert, as a snack, or even as a grab-and-go breakfast (no judgment)!
Made in partnership with Easy Gay Oven