You’ll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
It’s THAT time of the summer when fresh berries are making their annual appearance all around the Pacific Northwest. The other day I picked 4 quarts of fresh blackberries that were growing wild in our neighborhood, and made these fantastic tasting Blackberry Pie Bars! It’s nice to pick wild blackberries (for FREE), and then use them to create a special “something” that my husband and I can enjoy AND I can give to others.

This recipe makes 24 bars, so I kept a few for us, then gave away 2 big plates of them to our sons and another friend. The Blackberry Pie Bars are delicious; they do taste like you’re eating a piece of pie!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Blackberry Pie Bars

Place flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse these together a couple times to mix. *Don’t have a food processor? No problem… just use a hand held pastry blender.

Add egg, butter, and vanilla extract to the mixture. Pulse again until the mixture is crumbly (and the butter is in small pieces).

Put half of the crumbly dough into a prepared 13×9 inch pan. (either sprayed with non-stick spray, OR in a 13×9 pan that is covered with parchment paper with paper hanging over the edges.

This is what I do, and it makes lifting the entire pan of bars out very easy, once cooled!)  Pack down the crumbs with your hands, until it forms a solid crust.

In a large bowl, combine 1/2 cup sugar, cornstarch and lemon juice. Add the fresh blackberries, and stir gently until the berries are coated.

Evenly spoon out the blackberry mixture over the crust.

Sprinkle the remaining half of the crumb mixture over the top of the berries, to cover the surface of the bars.  

Bake The Blackberry Pie Bars

Bake in a preheated 375 degree oven for 45 minutes, or until the crumb topping is lightly browned. When done, remove the pan from the oven. Let the blackberry pie bars cool completely, while still in the pan.

Once cool, if using parchment paper, lift out the entire pan of bars. Pull paper away from the sides of the dessert. If not using parchment paper, let blackberry pie bars cool completely, then cut.

The best way I have found to make even cuts is by using my pizza cutter! Make 4 cuts lengthwise, then make 6 cuts the other direction, for a total of 24 bars.

Here… I saved one of the blackberry pie bars for YOU! Go ahead… you KNOW you want a bite, right?  You’re welcome! Sure hope you enjoy every bite of it!

Have a great day!  Think of ways you could bring joy or encouragement into someone’s life today… and be intentional about considering just how much you and I have to be grateful for.

Looking For Other Bar Cookie Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few scrumptious bar cookie recipes on my blog, including:

• Chocolate Pecan Pie Bars
• JB’s Best Brownies
• Strawberry Rhubarb Dream Bars
• Chocolate Peanut Butter Frosted Krispy Bars
• Triple Chip Bar Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.thenovicechefblog.com/2013/07/blackberry-pie-bars/

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Blackberry Pie Bars

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.

Category: Bar Cookies

Cuisine: American

Keyword: blackberry pie bars

Servings: 24 bars

Calories Per Serving: 188 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 cups all purpose flour
• 1 1/2 cups granulated sugar (divided)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Zest and juice from 1 lemon (divided)
• 1 cup (2 cubes) cold butter (cut into 1 inch slices)
• 1 large egg
• 2 teaspoons vanilla extract
• 4 cups fresh blackberries
• 4 teaspoons cornstarch

US Customary - Metric

Instructions

1. Before beginning, preheat your oven to 375 degrees. Line a 9x13 pan with parchment paper and spray the bottom. Make sure to leave parchment paper extended over the edges, so you can lift out the entire pan of bars once cooled. (If not using parchment paper, simply spray baking pan with non-stick spray).
2. Place flour, 1 CUP of the sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse a couple times to mix. Add egg, butter, and vanilla extract. Pulse the mixture until dough gets crumbly (and butter is size of small peas).
3. Put HALF of the dough mixture into the baking pan. Pat down with fingers to form a solid crust. Set aside the rest of the mixture to use for the crumb topping.
4. In a large mixing bowl, combine the rest of the sugar, cornstarch and lemon juice. Add the blackberries, and stir gently to fully coat berries. Spoon the blackberries over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the berries.
5. Bake at 375 degrees for 45 minutes (or until the topping is golden brown). Remove to a wire rack. COOL COMPLETELY before lifting the bar cookies out of the pan (using the parchment paper).
6. Cut into serving sizes. (It is easy to cut into bars if you use a pizza cutter!) Enjoy!

Recipe Notes

I cut the bars lengthwise into 4 sections, then cut 6 pieces in each section, for a total of 24 bars (each about 2 inches)

Nutrition Facts

Blackberry Pie Bars

Amount Per Serving (1 bar)

Calories 188 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 95mg4%

Potassium 77mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 300IU6%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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JB’s Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic – with or without frosting!

About 25 years ago, I started making this recipe for brownies. I truthfully have no recollection of how or where I stumbled upon this recipe. But two things I DO know… my nickname is JB… and these are my very best brownies!  There you have it… JB’s Best Brownies!

Truly these are amazingly good brownies! I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me that JB’s Best Brownies are their favorite brownies! They are so very easy to make. **NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make JB’s Best Brownies

Blend the butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.

In a separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.

Add the chopped nuts (pecans or walnuts), if using. Stir the batter well, to combine.

A Helpful Tip For Making JB’s Best Brownies

Spread the batter for JB’s best brownies into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan). It’s very helpful to line the baking pan with parchment paper. Make sure the parchment paper is extended over the edges of pan, and sprayed with non-stick spray. You can see this in the photo below.

Once brownies have cooled, you can lift out the entire tray of JB’s best brownies by using the parchment paper and lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary. If you are NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.

Time To Bake!

Bake the brownies at 350 degrees for 20-25 minutes. Start checking them around the 20 minute mark (times will vary depending on size of pan you are using). A toothpick inserted into middle of pan should come out clean when done. Once brownies are done, remove the pan from oven, to a wire rack, to cool.

Make The Frosting

While JB’s best brownies are baking, you can make the creamy chocolate frosting. Cream together softened butter, cocoa, corn syrup and vanilla. You can mix this easily with a spoon, because no mixer is needed.

Add the powdered sugar to the frosting mixture. Mix the frosting very well, to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting for the brownies.

Frost The Brownies

Once JB’s best brownies have completely cooled, they are ready to frost. If you used parchment paper in the baking pan, gently and carefully lift the entire pan of brownies out of the pan by holding the edges of parchment paper and lifting.

Evenly spread the frosting over the cooled brownies, then let them rest for 10-15 minutes (if you can wait!). Cut JB’s best brownies into desired serving sizes, and serve!

Make Them Frosted Or Unfrosted!

I love frosted brownies, but my husband doesn’t like frosting on his. Soooo… I make a double batch, then only frost HALF the brownies, so we are BOTH happy! Here’s an “up close and personal” view of an un-frosted brownie. This is my husband’s preferred way of eating them.

Shown below is an “up close and personal” view of one of the brownies with frosting.  YAY! I’m being serious about the frosted kind, because they are my absolute favorite! These delicious bar cookies are chewy, very chocolatey, and have bits of nuts in them.. Oh my goodness. They are so good!

Enjoy JB’s best brownies with a good cold glass of milk. Yum.  Good thing I don’t make them too often, because I could eat the whole pan! No… really!

I am thankful you chose to visit my website today.  Hope you enjoy JB’s Best Brownies, and have a great day! If you enjoy brownies, you might also want to try Irish Cream Layered Brownies-they’re yummy, too! Thanks for stopping by, and please come back again soon.

Looking For Additional Bar Cookie Recipes?

You can find ALL of my bar cookie recipes in the Recipe Index at the top of the page. A few of my favorites include:

• Lemon Bars
• Blackberry Pie Bars
• Pecan Chewies
• Sprinkle Bars
• Chocolate Pecan Pie Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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JB's Best Brownies

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!

Category: Dessert

Cuisine: American

Keyword: JB's best brownies

Servings: 12 small brownies

Calories Per Serving: 273 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For brownies:

• 1/2 cup butter , melted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)

For Frosting:

• 3 Tablespoons room temperature butter (do not melt)
• 3 Tablespoons cocoa powder
• 1 Tablespoons light corn syrup (or honey)
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1-2 Tablespoons milk

US Customary - Metric

Instructions

To prepare brownies:

1. Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.
2. In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter. Add chopped nuts, if using. Stir well, to combine.
3. It's EASY to lift pan of brownies out of pan to frost and cut if you line the baking pan with parchment paper, leaving edges of paper hanging over the side of pan. Spray the parchment paper with non-stick spray. If not using parchment paper, just spray baking pan. Spread batter into prepared 9" square pan (or if doubling recipe - use a 9x13 pan). Bake at 350 degrees for 20-25 minutes. A toothpick inserted into middle of pan should come out clean when done.

Make frosting while brownies are cooking:

1. Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
2. Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.

To frost brownies:

1. When finished baking, remove cooked brownies from oven to a wire rack. Once brownies have cooled completely, you can lift out the entire tray of brownies by holding the parchment paper and carefully lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.
2. Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!

Recipe Notes

9x9 pan yields 12 small brownies or 9 medium sized brownies.
If recipe is doubled, a 13x9 pan yields 24 small or 12 large brownies (large ones are in my photos). I double the recipe a lot (we love brownies!). If you double recipe, it will fill a 9x13 pan with no trouble. Continue to check for "done-ness" beginning around the 20 minute mark.

Nutrition Facts

JB's Best Brownies

Amount Per Serving (1 brownie w/ frosting)

Calories 273 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 55mg18%

Sodium 154mg7%

Potassium 101mg3%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 365IU7%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.
I love Spring, when it seems like everything is blooming and growing! From flowers to garden vegetables AND our lawns (which constantly seem to need mowing)…I love it all! Spring is also time for delicious fresh strawberries, rhubarb… and Strawberry-Rhubarb Dream Bars!

I grow rhubarb and strawberries in our garden, so I’m always on the prowl for new recipes to use them in. I found the recipe for these sweet/tangy dessert bars on Pinterest and decided to make them. YUM! They are really quite good. The bars have a creamy strawberry-rhubarb filling on a shortbread-style crust, and are absolutely delicious!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Strawberry-Rhubarb Dream Bars

Preheat your oven to 350 degrees. The crust ingredients are placed in a food processor (or can be mixed with a pastry blender) and mixed until the butter has become fine crumbs.

The crumbs are then placed into an 8×8 (or an 8×10) baking pan that is lined with parchment paper. Let the parchment paper extend over the edges of pan, so you can easily lift out the bars when cool. Press the crumbs into the bottom of the pan, forming a packed down crust. Bake the crust at 350 degrees for 15 minutes, then remove the pan from the oven.

Time To Make The Filling!

While the crust is baking, make the filling. Make the filling by mixing together the eggs, granulated sugar, flour and salt. There is no mixer required… just whisk or stir this mixture with a spoon until blended.

Gently stir the diced strawberries and rhubarb into the filling, until well combined.

Once you remove the crust from oven, pour the strawberry-rhubarb mixture on top of the hot crust. Spread the filling evenly across the baked crust.

Bake The Strawberry-Rhubarb Dream Bars

Put the pan back into the oven and continue to bake the dream bars for an additional 40-45 minutes. When the strawberry-rhubarb dream bars are done, remove pan from oven, and let them cool completely.

Once cool, transfer the bars out of the pan by lifting up the parchment paper.  Top the dessert bars with sifted powdered sugar.

Slice And SERVE!

Once you’ve covered the bars with sifted powdered sugar, slice into 16 individual portions. I like using a pizza cutter to do this, but a really sharp knife will work just as well!

That’s it! Now you’ve just made 16 creamy and delicious, Strawberry-Rhubarb Dream Bars. I love the flavor combo of strawberries and rhubarb (have you tried Strawberry-Rhubarb Pie?). The combo of strawberries and rhubarb pair very well in this easy dessert! Now all that’s left is to grab one, take a big bite, and ENJOY!

I sincerely hope you have a wonderful day, and enjoy each moment you are gifted with. I am so very thankful for this season of Spring, and new life springing up from what once was dormant… in nature, and in my own heart (through faith in Jesus). Be blessed!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some great bar cookie recipes there, including:

• Sprinkle Bars
• Lemon Bars
• Blackberry Pie Bars
• Chocolate Pecan Pie Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://noshingwiththenolands.com/rhubarb-dream-bars/

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Strawberry-Rhubarb Dream Bars

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.

Category: Bar Cookies, Dessert

Cuisine: American

Keyword: strawberry-rhubarb dream bars

Servings: 16 bars

Calories Per Serving: 178 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust:

• 1 cup flour
• 1/2 cup granulated sugar
• 1/2 cup butter (chilled)

For The Filling:

• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 1/4 cups diced fresh rhubarb
• 3/4 cup diced fresh strawberries

For garnish:

• Powdered sugar (sifted)

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees. Using parchment paper, line the bottom of an 8x8 or a 8x10 inch baking pan. Let the parchment paper overlap (extend over) the sides of pan, so you will be able to lift out the entire dessert later.

Make the crust:

1. Place the flour, granulated sugar and butter into a food processor. Pulse until butter has been reduced to small crumbs throughout. (If you want to do this by hand, use a pastry blender and cut in the butter until small crumbs). Pour the crumbs into prepared baking sheet. Press the crumbs down firmly and evenly to form a crust. Bake at 350 degrees for 15 minutes. Remove from oven.

Make filling:

1. While crust is baking, prepare the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl. Once creamy, gently stir in diced strawberries and rhubarb until blended. Once crust comes out of the oven, pour filling on top of hot crust. Distribute filling evenly. Place back into the oven and cook for another 40-45 minutes (mine took entire 45 minutes). When done, remove pan from oven. Let cool completely (in pan). Once cool, lift the entire dessert out of baking pan using the parchment paper overhangs. Remove parchment paper from sides.
2. Sift powdered sugar over the top of the dessert. Slice into 16 bars; Serve and enjoy!

Nutrition Facts

Strawberry-Rhubarb Dream Bars

Amount Per Serving (1 bar)

Calories 178 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 35mg12%

Sodium 95mg4%

Potassium 53mg2%

Carbohydrates 29g10%

Sugar 21g23%

Protein 1g2%

Vitamin A 215IU4%

Vitamin C 4.7mg6%

Calcium 15mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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