This peanut butter blondies recipe comes from a partnership I did with the Highbush Blueberry Council where I posted the video and recipes on Instagram and TikTok. This post isn’t sponsored, I just know it’s easier to read the recipe here — and it’s a great recipe!

This recipe is for all you people who think my best every chocolate chip cookies have brown butter in them. They do not. But these do! I love the feathered look of these but if you can’t be bothered (I get it) you could also dollop a few tablespoons of the jam randomly on the surface of the batter and swirl it around with a skewer, chopstick or butter knife. You can see the feathering technique in the video below:

Did you make these peanut butter blondies with blueberry swirl? I want to see! Tag me @easygayoven on TikTok and Instagram.

Peanut Butter Blondies with Blueberry Swirl

Print Recipe

Course Dessert, Snack

Keyword bars, blondies, cookie bars, PEANUT BUTTER, peanut butter cookies

Active Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings 16 to 25 blondies

Ingredients

• 4 ounces fresh blueberries (or frozen)
• Zest and juice of half a lemon
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 3/4 teaspoon Diamond Crystal kosher salt
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 8 tablespoons unsalted butter 113 grams
• ¾ cup creamy peanut butter not a “natural” brand (180 grams)
• 1 cup dark brown sugar lightly packed (175 grams)
• 2 large eggs
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1 ¼ teaspoon kosher salt
• ½ cup all-purpose flour 65 grams
• Sesame seeds optional

Instructions

• In a small saucepan, combine the berries, juice, zest, vanilla, sugar and a pinch of salt. Cook, covered, over medium-low heat until the berries are soft and begin to burst. Crush as many berries as you can 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 sauce-y, slightly thickened mixture. Stir in the corn starch-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 or a baggie with the corner snipped off, 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, every half-inch or so. 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.