Who doesn’t love a peanut butter and jelly? It just screams childhood nostalgia. It’s a combo that deserves more than just sandwich in a lunchbox level hype, which is partly why between my husband and I, we both agreed it would make for an incredible dessert. A dessert via a brownie blondie, of course. This blondie recipe leans into that comfort but gives it structure; a soft chewy peanut butter blondie base with jam swirled over top so that it stays bright, glossy, and just a little sticky. Specifically for my non-chocolate friends, you know who you are.
The key, one of many to me, is a little restraint. Keeping the two separate helps make sure it doesn’t blend into one and maintains their own contrast. We don’t want either disappearing into the other (especially the jelly into the peanut butter).
A few additional tips I recommend:
-Use a thicker jam if you can. I happened to use one that wasn’t as thick and I had to finagle it a little to make sure it didn’t water down the batter at all while baking. A thicker jam will set better on top and be easier to get a swirl or marbling pattern into.
-Make sure your batter is even in the pan before you add the jam on top; this makes sense that your final look is also even and that everything bakes evenly.
-The texture you are going for is edges set, centers slightly soft, jam on top glossy. Don’t panic if your corners look completely puffed but the center still sits low. It might feel just a little underdone when you pull it out but that is right where you want it.
Let it cool completely before slicing for clean edges, unless you are like me and don’t really care about perfect edges in which, you do you! These keep at room temperature for a few days (if you can even get them to stay around that long without people eating them all) and the texture will improve a few hours after you’ve given them time to settle out of the oven.
Peanut Butter & Jelly Blondie Brownies
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Knife or skewer (for swirling)
Ingredients
- ½ cup 1 stick unsalted butter, melted
- ¾ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup creamy peanut butter plus 2–3 tbsp extra for swirling
- ⅓ cup jam strawberry, raspberry, or grape
Instructions
- Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
- In a bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add egg and vanilla, whisk until fully combined.
- Whisk in ½ cup peanut butter until smooth.
- Stir in flour, baking powder, and salt until just combined. Do not overmix.
- Spread batter evenly into the pan. It will be thick.
- Dollop remaining peanut butter and jam over the top.
- Use a knife or skewer to gently swirl into the batter.
- Bake for 25–30 minutes, until edges are set and center is just slightly soft.
- Let cool completely before slicing for clean squares.
Notes
Use a thicker jam so it doesn’t sink too much
Peanut Butter on top is optional, for a stronger flavor. Feel free to skip this step if you are running low.
Stores well at room temp for 3 days or refrigerate for a firmer texture