Peanut Butter and Jelly Blondies
Oct 29, 2024 0:16:44 GMT -5
Post by maybetoday on Oct 29, 2024 0:16:44 GMT -5
Peanut Butter and Jelly Blondies
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
SERVINGS 16 bars
For the blondies:
½ cup butter
¼ cup creamy peanut butter
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon kosher salt
1 ¼ cups all-purpose flour
For the topping:
⅓ cup creamy peanut butter
⅓ cup jam or jelly, use your favorite flavor
Instructions
With one oven rack set about halfway up, preheat oven to 350˚Spray an 8x8-inch baking pan with baking spray and line with foil so that two ends of the foil are extending over the edges of the pan. Spray foil lightly. Set aside.
Combine butter and peanut butter in a medium-size microwave-safe bowl. Cook on high power for 45-60 seconds or until butter is just melted. Set aside to cool for a few minutes while you get the remaining ingredients out.
Add brown sugar to melted butter mixture and stir to combine then add egg, vanilla, baking powder and salt and stir well.
Sprinkle flour over the top and stir just until all flour is incorporated. (Don’t over mix.) Transfer mixture to prepared pan and spread to an even layer. The batter will be thick.
In separate small microwave-safe bowls or cups, microwave ⅓ cup peanut butter and ⅓ cup jelly or jam for 10-15 seconds, just until warm. (You don’t want these to be liquid, just slightly warm so don’t microwave more than 15 seconds.)
Drop the slightly warmed peanut butter and jelly in small spoonfuls across the top of the blondie batter. Leave some of the blondie batter showing. With the tip of a small knife, swirl the peanut butter and jelly together just a bit. Don’t swirl too much, you want some nice swirls but you don’t want a complete blending of the peanut butter and jelly. Also just swirl the peanut butter and jelly layer, don’t dip the knife down into the blondie batter.
Bake in preheated oven for 30-35 minutes or until the center is set (it will no longer jiggle when the pan is gently shaken).
Allow to cool completely before removing from the pan (with the foil “handles”) and cutting. Enjoy!
link
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
SERVINGS 16 bars
For the blondies:
½ cup butter
¼ cup creamy peanut butter
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon kosher salt
1 ¼ cups all-purpose flour
For the topping:
⅓ cup creamy peanut butter
⅓ cup jam or jelly, use your favorite flavor
Instructions
With one oven rack set about halfway up, preheat oven to 350˚Spray an 8x8-inch baking pan with baking spray and line with foil so that two ends of the foil are extending over the edges of the pan. Spray foil lightly. Set aside.
Combine butter and peanut butter in a medium-size microwave-safe bowl. Cook on high power for 45-60 seconds or until butter is just melted. Set aside to cool for a few minutes while you get the remaining ingredients out.
Add brown sugar to melted butter mixture and stir to combine then add egg, vanilla, baking powder and salt and stir well.
Sprinkle flour over the top and stir just until all flour is incorporated. (Don’t over mix.) Transfer mixture to prepared pan and spread to an even layer. The batter will be thick.
In separate small microwave-safe bowls or cups, microwave ⅓ cup peanut butter and ⅓ cup jelly or jam for 10-15 seconds, just until warm. (You don’t want these to be liquid, just slightly warm so don’t microwave more than 15 seconds.)
Drop the slightly warmed peanut butter and jelly in small spoonfuls across the top of the blondie batter. Leave some of the blondie batter showing. With the tip of a small knife, swirl the peanut butter and jelly together just a bit. Don’t swirl too much, you want some nice swirls but you don’t want a complete blending of the peanut butter and jelly. Also just swirl the peanut butter and jelly layer, don’t dip the knife down into the blondie batter.
Bake in preheated oven for 30-35 minutes or until the center is set (it will no longer jiggle when the pan is gently shaken).
Allow to cool completely before removing from the pan (with the foil “handles”) and cutting. Enjoy!
link
