Peanut Butter Blackberry Bars
Published May 19, 2020
Yossy Arefi for The New York Times (Photography and Styling)
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 cup/255 grams natural or processed peanut butter or almond butter
½ cup/110 grams packed light or dark brown sugar
¾ cup/150 grams granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups/190 grams all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 (10-ounce/285-gram) bag frozen blackberries, raspberries, blueberries or a combination
Flaky salt (optional)
Nutritional analysis per serving
31 grams carbs; 27 milligrams cholesterol; 267 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 168 milligrams sodium; 5 grams protein; 20 grams sugar
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
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.
Do you let the berries thaw or keep frozen? What if you use fresh berries? Will it be too runny?
@Alexandra and 5 years later we’re still watching, albeit through splayed fingers.
I made these today without any ingredient alterations. I did make 1.5x the recipe and baked them in a 9x13 pan. I also baked them several extra minutes as some suggested. They turned out great and are delicious! I look forward to making them again and trying out other berries next time.
I used frozen raspberries and added a bit of cornstarch following other comments. I had to bake extra time and the top part was still under but the bottoms over. Disappointing recipe.
Big fat fail for me! The top was golden but the bottom raw. I asked my boyfriend if he wanted to take some home. “Nope!” It went in the trash.