Peanut Butter and Jelly Blondies
Let Me Tell You About Making Peanut Butter and Jelly Blondies
I have to admit, these Peanut Butter and Jelly Blondies are my not-so-secret weapon for winning over suspicious kids at bake sales—or really, anyone with taste buds. Tried them first on a rainy Thursday when my cupboard was looking sort of sad (you ever open the fridge three times thinking something new might appear? Yeah, same here). Ended up making a pan of these by accident, honestly, since I meant to bake cookies and got distracted halfway, and now they’re a staple. By the way, be careful not to eat half the pan before they cool. I speak from experience—once ended up with jam on my sleeve and only two squares left when guests arrived. Oops.
Why I Keep Coming Back to These Blondies
I make this whenever I want something that tastes like childhood but, ya know, actually satisfies grownup cravings at 9pm. My family goes wild for these—it’s like PB&J sandwiches got dressed up for a party. Plus, they’re easier than cookies because you just dump the whole lot in a pan (none of that scooping-mountains-of-dough nonsense). I used to dread bars that stuck so badly you had to scrape them with a chisel, but these actually come out clean if you line your pan (most of the time…), and the combo of sweet jam and salty smooth peanut butter? Chef’s kiss, as my neighbor Pat always says (she’s not actually a chef though, but what’re you gonna do).
Here’s What You’ll Need (And a Few Options)
- 110g (about 1/2 cup) unsalted butter, melted — Salted works, too, see notes.
- 200g (1 cup) packed light brown sugar — Dark brown sugar gives it a deeper taste, but sometimes I use half & half if that’s all I’ve got.
- 1 large egg
- 1 tsp vanilla extract — Actually, I’ve made this with maple syrup in a pinch. Odd, but good!
- 120g (about 1 cup) plain flour — Whole wheat flour works but makes it a bit dense, so add a splash of milk maybe.
- 1/2 tsp baking powder
- 1/4 tsp salt (sometimes I skip this if my peanut butter’s salty)
- 120g (generous 1/2 cup) creamy peanut butter — Crunchy’s good if that’s your thing; my grandmother always insisted on Skippy but I just use store-brand.
- 120g (about 1/3 cup) jam or jelly — Strawberry is classic, but raspberry’s nice too. If you’re out, try swirling in apple butter or even thin marmalade.
How I Usually Throw These Blondies Together
- Preheat your oven to 180°C (that’s 350°F); seriously, don’t forget like I did last weekend or you’ll be waiting ages. Line a 20cm (8-inch) square pan with parchment. If you don’t have parchment, just grease the heck out of it, but they might stick a bit more.
- Mix together melted butter and brown sugar in a medium bowl. Give it a good stir—this is where I usually sneak a taste to make sure the butter wasn’t too hot (it always is, though). Beat in the egg and vanilla.
- Stir in flour, baking powder, and salt. It’ll look a bit lumpy, don’t stress. Add a drizzle of milk if it’s really dry, but usually it comes together with some elbow grease.
- Fold in the peanut butter. I always dollop it in and swirl it around—if you warm it a tiny bit, it mixes easier, but don’t bother dirtying another dish unless you want to. Just use a big spoon.
- Spread the whole thing into your pan. It won’t look like enough, but it spreads as it bakes. Don’t worry.
- Spoon small blobs of jam across the top. Take a butter knife (or end of a spoon, if you’re me and can’t find a knife) and swirl it gently. If it looks like Jackson Pollock meets lunchtime sandwich disaster, you’re on the right track.
- Bake for 24–28 minutes until the edges look golden. The center should wobble a wee bit—it’ll set as it cools. Don’t overbake!
- Let cool in the pan about 20 min minimum before slicing. (But if you sneak one early, I won’t judge.)
Notes (aka Stuff I Figured Out)
- Actually, I find it works better if you underbake these slightly. They firm up as they cool and stay fudgy.
- If you use salted butter, skip the added salt unless you like it super salty (I mean, your call).
- If using chunky peanut butter, the batter thickens a bit but the nutty bits are tasty. Up to you.
- I once dumped hot butter in with the egg and accidentally made scrambled-egg blondies. Let your butter cool about 5 min, trust me.
Stuff I’ve Tried (Some Worked, Some…Not So Much)
- Tried swirling Nutella instead of peanut butter—too sweet, honestly, kind of made my teeth itch. But almond butter with strawberry jam? Chef’s kiss.
- Threw in a handful of white chocolate chips once—really good, but it made it almost too rich for breakfast (not judging you if you do, though).
- Once tried chia seed jam as an experiment. Texture was weird. Wouldn’t bother with it unless you like the idea of surprise crunch.
- Oh, and if you double this, you can kinda smoosh it into a 9×13 pan and bake ~30 minutes.
If You’re Missing Some Gear…
My trusty square baking tin has gone walkabout before, so I’ve baked this in a round cake pan. Works fine, just cut it like a cake (I call them PB&J pie slices—my family humors me). You could use a glass dish; they take a minute or two longer, and the crust gets nice and caramelized. As for mixers, you really don’t need one—arm power is fine.
Storing Them (Sorta Theoretical, They Disappear Fast)
So, you can store these in an airtight tin at room temp for 2–3 days. Actually, I think they taste even better the next morning? But the honest truth? Barely last the weekend if my nephew visits, so can’t vouch for longer! Stash them in the fridge if you want ’em firmer.
Serving? Here’s What We Do
We usually just eat ‘em straight off the pan with a cup of coffee or milk. Occasionally, I’ll warm a square and top it with a scoop of vanilla ice cream if we’re feeling fancy (Saturday in PJs counts as fancy, right?). Personally, I like ‘em cold from the fridge too—they sort of get dense and chewy, in a good way.
Little Lessons I’ve Learned (The Hard Way)
- Don’t rush the cooling time. I once tried slicing while piping hot—jam went everywhere. It looked like a toddler’s art project.
- If you forget the baking powder—which I did, distracted by a dog barking outside—they come out dense and a bit sad. So don’t skip it, but hey, still edible.
- And if you try to swirl the jam too much, you end up mixing it in and you sorta lose the pretty effect. Fewer swirls, better swirl. Go figure.
Questions Friends Have Actually Asked Me
- Can I use almond or sunflower seed butter?
- Yep! Sunflower’s great for nut allergies. Almond is a touch drier but tastes fab with raspberry jam.
- Can these be made gluten free?
- I’ve tried with a 1 to 1 GF flour mix. Turned out just fine, though a bit more crumbly. Maybe add an extra egg yolk if you want.
- How sweet are these? Should I reduce the sugar?
- They’re pretty sweet like a classic blondie. If you want less sugar, knock out 1/4 cup. But, it’ll be a bit less gooey.
- How do I know they’re done?
- If the edges are set and the middle jiggles just a tiny bit, they’re done. Overbaked gets dry quick, learned that the hard way. Also, if your house smells like heaven, they’re probably close.
- Can I double the recipe?
- Absolutely, just use a larger pan and add 5–8 minutes to baking time. Or, just eat the whole small pan yourself—no shame, I’ve been there!
Actually, speaking of shame, one time I dropped jam in the silverware drawer instead of the batter and didn’t notice for days. Sigh. But anyway, hope you love these as much as my family does, and if you discover a wild new variation, let me know—unless it involves ketchup. There are limits!
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (130g) creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (110g) fruit jelly or jam (such as grape or strawberry)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
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2In a large bowl, whisk together the melted butter and brown sugar until well combined. Add the peanut butter and mix until smooth.
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3Whisk in the eggs and vanilla extract until fully incorporated.
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4Add the flour, baking powder, and salt. Stir until just combined, being careful not to overmix.
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5Spread the batter evenly in the prepared pan. Drop spoonfuls of jelly over the top, then use a knife or toothpick to gently swirl it into the batter.
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6Bake for 22–25 minutes or until the blondies are just set and lightly golden. Cool completely in the pan before cutting into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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