Peanut Butter and Jelly Blondies
Peanut butter and jelly in a perfect dessert form.
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Nothing quite says childhood like the combination of peanut butter and jelly. Here, this classic duo shows up in a deliciously chewy blondie for a combination you’d wish you had baked up sooner.
Peanut butter and jelly are the perfect additions to a blondie. The brown sugar-based batter is an ideal vessel, highlighting the nuttiness of the peanut butter and complimenting the contrasting ripe fruitiness of the jam.
The batter is super simple and starts off with the dry ingredients being combined in one bowl and the wet ingredients being mixed up in another bowl. Since the butter is melted in this batter, there’s no need to pull out a stand mixer! All of the prep work can be done by hand.
Once the batter is mixed up, it’s time to make this blondie a peanut butter and jelly blondie. After spreading the blondie batter into the prepared pan, spoon on dollops of peanut butter and jelly. To get the right consistency, microwave the peanut butter and jelly for ten seconds.
Using a butter knife, swirl the peanut butter and jelly together, mixing just enough to combine but not mix completely together.
The Peanut Butter and Jelly Blondies are done when the sides are slightly golden and the center is still a little molten like hot fudge, but not runny or soupy.
For even slices, let the pan of blondies cool off completely. Once cooled, lift the blondies out of the pan with the help of the foil and slice them into squares with a sharp knife on a clean cutting board.
The result? Complete bliss! The peanut butter and jelly sink into the blondie batter, making for a bite of blondie, peanut butter, and jelly with each and every bite.
The blondie is chewy but firm, perfect for giving as gifts or hand-held treats. Peanut butter and jelly bake into the blondie, but don’t make it wet, for an ideal combination of caramel-y blondie, nutty peanut butter, and sweet jelly.
Peanut Butter and Jelly Blondies
For the blondie:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
For the topping:
- 1/3 cup peanut butter
- 1/3 cup grape, raspberry, or strawberry jelly
To make the blondies:
- Preheat oven to 350°F spray a line a 8-x8 baking pan and then line with foil. Make sure that the foil has two ends extending over the edge of the pan that goes up the sides of the dish, making a sling. Spray again with baking spray and set aside.
- In a bowl whisk together the flour, baking powder, and salt, set aside.
- In another bowl whisk together the sugar and melted butter until combined.
- Add in eggs one at a time, whisking to completely incorporate.
- Whisk in vanilla followed by the peanut butter.
- Use a rubber spatula to gradually fold in the dry ingredients.
- Spread the batter in prepared pan.
To make the topping:
- Microwave the 1/3 cup peanut butter in one small bowl and the 1/3 cup in another bowl until smooth and easy to stir with a spoon but not completely soupy, about 10 to 15 seconds or until just warm.
- Drop peanut butter and jelly across the top of the blondie batter, leaving some of the blondie batter exposed.
- Take the tip of a knife and drag it through the top of the blondie batter, swirling only a little bit to make a nice design but not enough to mix them together completely.
- Bake for 20 to 25 minutes or until the center is not jiggly.
- Allow blondies to cool completely in the pan. Use foil over hang, remove blondies from pan. Cut into 16 pieces, enjoy!
Recipe adapted from The Cafe Sucre Farine.