Peanut Butter & Jelly Blondie Brownies
Soft, chewy blondies swirled with creamy peanut butter and jam for that nostalgic PB&J flavor in a rich, sliceable dessert.
Equipment
- 8x8-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 8x8 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
Slightly underbaking keeps them fudgy and soft
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
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