These are crazy good! That’s about all there is to say about them, other than that this is a New York Times recipe.
I used blueberries for these, and I suspect that a number of other types of frozen berries would work just as well. Even sliced frozen strawberries may work.
Enjoy these after your Covid-19 vaccination!
What you’ll need:
- 1 stick unsalted butter at room temperature, plus more for greasing the pan
- 1 cup natural or processed peanut butter or almond butter
- 0.5 cups cup packed light or dark brown sugar
- 0.75 cups granulated sugar (divided)
- 1 large egg
- 1t vanilla extract
- 1.5 cups all-purpose flour
- 1t kosher salt
- 0.5t baking powder
- 1 (one) 10-ounce bag frozen blackberries, raspberries, blueberries or a combination of these
- Flaky salt (optional)
What to do:
Heat your oven to 350 degrees. Butter an 8- or 9-inch square pan and line it with parchment paper, leaving an overhang on two sides.
For the dough, stir together the butter, peanut butter, brown sugar and 0.5 cups granulated sugar in a large bowl until smooth and creamy. Add the egg and vanilla and beat to combine. Now add the flour, salt and baking powder, stirring to combine well.
Press about two-thirds of the dough into the prepared pan. Then, in a separate bowl, toss the frozen berries with the remaining 0.25 cups granulated sugar—I wonder if this step is necessary because it’s already very sweet dish. Scatter the berry and sugar mixture over the dough, then crumble the remaining dough over the berries, pulling it apart into big crumbs.
Bake on the middle rack of your oven until golden brown—this takes abut 45 to 50 minutes.
When done, remove from the oven and lightly sprinkle with flaky salt, if using. Let the dish cool completely before slicing into squares.