Peanut Butter and Jelly Blondies

These super fudgy and delicious peanut butter and jelly blondies are a delightful twist on the classic peanut butter and jelly flavour combination. The rich, nutty taste of the peanut butter complements the sweetness of the jelly in a soft, chewy and fudgy blondie base. Each bite is a harmonious blend of flavours, offering a comforting and nostalgic experience. Whether enjoyed as a snack or dessert, Peanut butter and jelly blondies are a unique treat that is sure to satisfy any sweet tooth craving.

How to assemble the Peanut Butter and Jelly Blondie:

1. Once you have made the blondie batter, pour the batter until the prepared pan, then smooth over the top with a spatula until even.

2. In two separate small microwaveable bowls, microwave the jam and peanut butter for 15 seconds or until warm but not liquid.

3. Spoon small amounts of the peanut butter and jam all over the top of the blondie. Using a wooden skewer or knife, swirl the peanut butter and jam together just a bit (Don’t swirl too much, you want some nice swirls, you don’t want to blend the peanut butter and jam too much or you will lose the effect of the swirl).

4. Bake for 30-35 minutes or until the edges are set/slightly browned and there is a slight wobble in the center.

5. Allow the blondies to cool in the pan fully, then set the blondie in the fridge for 2-3 hours or overnight if you can for the best results (This helps give the blondie a dense fudgy texture).

6. Remove the blondie from the pan and slice into as many pieces as you like and enjoy!

Baking Tips:

• Melted, cooled butter: Make sure that the melted butter you are using has cooled down sufficiently before incorporating it into your mixture, as it is crucial to avoid accidentally scrambling the eggs.

• Peanut Butter: Smooth or crunchy, go with your favourite! Indulge in the ultimate decadence by opting for a full sugar brand over a natural one.

• Don’t over-mix: With any Blondie recipes, it's crucial to avoid overmixing the batter to prevent them from turning into dense bricks. The key to achieving the perfect fudgy and chewy texture is to mix the blondies minimally, ensuring a delightful treat for your taste buds.

• Peanut butter and jelly swirl: Make sure to be mindful when swirling the peanut butter and jam on top of the blondie batter. Aim for a delicate balance of separate swirls, avoiding overmixing them. Remember to only focus on swirling the top layer, don’t dip the knife down too much into the blondie batter.

• All ovens are different: This cooking time may take more or less, mine took around 30-35 minutes. I would recommend keeping an eye on the blondie after the 30-minute mark and remove from the oven when the edges are set/slightly browned and there is a slight wobble in the center.

• Refrigerate overnight: I suggest letting your blondies cool completely in the baking tin before transferring them to the refrigerator for a period of 2-3 hours, or if possible, overnight. This helps give the blondie a dense fudgy texture which is delicious!

More bars and slices recipes:

• Cinnamon Roll Blondies

• Churro Blondies

• Twix Slice

• Oreo Cookie Slice

Print

With ImageWithout Image

Peanut Butter and Jelly Blondies

Yield: 9-16 Squares

Author: Chloe Sims

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

A harmonious blend of flavours, offering a comforting and nostalgic experience.

Ingredients

Peanut Butter and Jelly Blondie

• 220g Plain Flour
• 1 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 110g Unsalted Butter (Melted, Cooled)
• 180g Smooth Peanut Butter
• 220g Brown Sugar
• 200g Granulated White Sugar
• 2 Eggs (Room Temperature)
• 1 Tbsp Vanilla Extract
• 180g Peanut Butter Chips

Peanut Butter and Jelly Swirl

• 105g Strawberry Jam
• 80g Smooth Peanut Butter

Instructions

Peanut Butter and Jelly Blondies

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In a large mixing bowl, whisk together the cooled melted butter and both sugars until combined.
4. Add the eggs one at a time, whisking in-between until combined. Add the vanilla and whisk again until combined.
5. Whisk in the smooth peanut butter until combined and smooth.
6. Carefully fold in the dry ingredients using a spatula until just combined (Don't over-mix).
7. Fold in the peanut butter chips until evenly combined.
8. Pour the blondie batter into the prepared pan, then smooth over the top with a spatula until even.
9. In two separate small microwaveable bowls, microwave the jam and peanut butter for 15 seconds or until warm but not liquid.
10. Spoon small amounts of the peanut butter and jam all over the top of the blondie. Using a wooden skewer or knife, swirl the peanut butter and jam together just a bit (Don’t swirl too much, you want some nice swirls, you don't want to blend the peanut butter and jam too much or you will lose the effect of the swirl).
11. Bake for 30-35 minutes or until the edges are set/slightly browned and there is a slight wobble in the center.
12. Allow the blondies to cool in the pan fully, then set the blondie in the fridge for 2-3 hours or overnight if you can for the best results (This helps give the blondie a dense fudgy texture).
13. Remove the blondie from the pan and slice into as many pieces as you like.
14. Enjoy!

Notes

Melted, cooled butter: Make sure that the melted butter you are using has cooled down sufficiently before incorporating it into your mixture, as it is crucial to avoid accidentally scrambling the eggs.

Peanut Butter: Smooth or crunchy, go with your favourite! Indulge in the ultimate decadence by opting for a full sugar brand over a natural one.

Don’t over-mix: With any Blondie recipes, it's crucial to avoid overmixing the batter to prevent them from turning into dense bricks. The key to achieving the perfect fudgy and chewy texture is to mix the blondies minimally, ensuring a delightful treat for your taste buds.

Peanut butter and jelly swirl: Make sure to be mindful when swirling the peanut butter and jam on top of the blondie batter. Aim for a delicate balance of separate swirls, avoiding overmixing them. Remember to only focus on swirling the top layer, don’t dip the knife down too much into the blondie batter.

All ovens are different: This cooking time may take more or less, mine took around 30-35 minutes. I would recommend keeping an eye on the blondie after the 30-minute mark and remove from the oven when the edges are set/slightly browned and there is a slight wobble in the center.

Refrigerate overnight: I suggest letting your blondies cool completely in the baking tin before transferring them to the refrigerator for a period of 2-3 hours, or if possible, overnight. This helps give the blondie a dense fudgy texture which is delicious!

Did you make this recipe?

Tag @Cocosbakesnbuns on instagram and hashtag it #Cocosbakesnbuns