Peanut Butter and Jelly Blondies
Photo by Mark Weinberg
MAKES
12 large or 24 small blondies
TAKES
Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
✻ ABOUT THIS RECIPE
I love a chewy blondie - and this one, which is loaded with peanut butter and swirls of jelly, is pretty perfect. I like this best with raspberry jelly, but you could do it with strawberry, grape, or whatever your favorite “J” is to pair with peanut butter. This is one time I really suggest not using natural peanut butter - but it will still work if that’s all you have! These blondies always disappear crazy fast at my house - and they’re wonderfully easy to make, too!
INGREDIENTS
170 g / ¾ cup unsalted butter, at room temperature
135 g / ½ cup peanut butter
212 g / 1 cup dark brown sugar
99 g / ½ cup granulated sugar
100 g / 2 large eggs
10 g / 2 teaspoons pure vanilla extract
271 g / 2 ¼ cups all purpose flour
3 g / ¾ teaspoon baking powder
3 g / ½ teaspoon baking soda
3 g / ½ teaspoon fine sea salt
103 g / ⅓ cup seedless raspberry jam (see note)
More Baking Tips and Tricks:
METHOD
1. Preheat the oven to 350°F / 177°C. Grease a 9 by 13 inch / 23 by 33 cm baking pan with nonstick spray and line with parchment paper, allowing some excess paper to hang over the sides of the pan. Use scissors to cut the paper at the corners so it lies flush inside the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing on medium speed until well combined. Scrape the bowl well, then add the vanilla extract and mix to combine.
4. Add the flour, baking powder, baking soda and salt; mix just until incorporated. Scrape the bowl well, then transfer to the prepared baking pan. Spread the batter into an even layer.
5. Transfer the jam to a disposable pastry bag (or a small zip-top plastic bag). Cut a ¼ inch / ⅔ cm opening from the end (or at one bottom corner of the zip-top bag).Squeeze the jam onto the surface of the blondies in swirly loops.
6. Transfer the pan to the oven and bake until the edges are golden brown and the surface appears set, 20 to 25 minutes. Cool completely in the pan.
7. Use the excess parchment paper to help pull the blondies out of the pan, then use a knife to cut into 12 even pieces.
NOTES
If you can’t find seedless raspberry jam, you can warm 155 g / ½ cup seeded jam in a small pot and then strain it to remove the seeds. Let it cool for at least 10 minutes before using. You can also substitute any flavor of jam you’d like.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
