PB&J Blondies wth Raspberry Swirl

Ingredients

Cooking spray

1/2 cup unsalted butter

1 cup packed light brown sugar

3/4 cup creamy peanut butter, divided

1 large egg

1 cup all-purpose flour (about 4 1/4 ounces)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 cup store-bought or homemade raspberry jam

1/3 cup salted roasted peanuts, chopped

Instructions

Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray; line with parchment paper.

Heat butter in a large saucepan over medium until just melted, 2 to 3 minutes. Remove from heat, and whisk in brown sugar and 1/2 cup peanut butter. Let cool 10 minutes. Whisk in egg until well combined. Fold in flour, baking powder, and salt until just incorporated. Transfer batter to prepared pan, and spread into an even layer.

Place remaining 1/4 cup peanut butter in a small microwavable bowl; microwave on high until slightly melted but not liquidy, 10 to 15 seconds. Drop small spoonfuls of peanut butter evenly over top of batter. Drop small spoonfuls of raspberry jam evenly over batter, avoiding peanut butter dollops. Scatter chopped peanuts between peanut butter and jam dollops. Pull a wooden skewer or butter knife through the dollops of peanut butter and jam to create a swirled pattern.

Bake until blondies are golden brown and puffed around the edges and center is set but still slightly wobbly, 26 to 30 minutes. Let cool completely in baking pan, about 45 minutes. Cut blondies into bars; remove from pan.

Description

There is never a question about something made with peanut butter and jelly. These chewy brownies use the combination prefectly.

Servings

16

Notes

I thought that I had raspbery jam and searched every possible refrigerator and cabinet and didn't find any. I used the Bonne Maman mixed and it was excellent.

Source

Food & Wine June 2025