Peanut Butter & Jelly Blondies

A peanut butter and jelly sandwich.

Everyone does their sandwich a little differently. Some like crunchy peanut butter over smooth. Some like strawberry jelly over grape jelly. Some like wheat bread over white bread. Some like no crust over crust. 

Whatever your jam (pun definitely intended) a peanut butter and jelly sandwich is a classic that has gotten me through my adolescence, my college years, and as I'm just now rediscovering it, my adult years.

These PB and J blondies are just as simple and easy going as the sandwich but in a more dessert type of way.

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Peanut Butter and Jelly Blondies

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Author: Alicia Maxey

Prep time: 5 MinCook time: 30 MinInactive time: 20 MinTotal time: 55 Min

These Peanut Butter and jelly Blondies are the perfect touch of nostalgia.

Ingredients

• 1 ½ cups (180g) all purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup (50g) brown sugar
• ¼ cup (50g) white granulated sugar
• ½ cup (113g or 1 stick ) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla
• 1 cup (190g) peanut butter chips
• ⅓ cup (100g) grape jam

Instructions

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Prepare a 9x9 inch baking dish by greasing with non-stick spray and lining with parchment paper. Set aside.
3. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
4. In another medium bowl whisk together melted butter, and sugar until fully combined.
5. Whisk in the egg and vanilla.
6. Fold in dry ingredients, making sure to scrap the side of the bowl so that all the flour is fully incorporated. The batter will be thick.
7. Fold in peanut butter chips so they are evenly distributed.
8. Evenly smooth the blondie batter into the prepared baking dish.
9. In a small bowl add grape jam and mix until the jam is smooth and runny.
10. Dollop spoonfuls of the jam across the batter, and gently swirl the jam through the batter with a butter knife.
11. Bake for 25-30 minutes or until the edges are golden brown.
12. Let cool for 10 minutes before transferring to a wire rack to completely cool.
13. Cut into desired pieces.

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Blondies can be left at room temperature for up to 3 days or refrigerated for up to a week.