Photo: PB and J Blondie Recipe
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups packed light brown sugar
- 2 large eggs, beaten
- 4 teaspoons vanilla extract
- 1 cup peanut butter chips
- 3/4 cup crushed roasted peanuts
- 1/2 cup raspberry, strawberry or grape preserves
Directions
Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.
Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve!
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By jamestrenda_118...
Johnson City, TN
on February 09, 2013
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I hate to be mean here, but this recipe deserves nothing less than 5 stars. If you can't make this like the picture, shame on you. If you want a dessert like this to look pretty, then let it cool completely (common sense, take care when you cut into it and, for crying out loud, use a sharper knife. These are amazing! Thank you Jeff for the inspiration, as I've made a gluten free, grain-free version of these for my Paleo lifestyle. Keep up the solid work!
By Serendipity311
Mishawaka, IN
on January 18, 2013
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Warning: You can destroy half a pan of these without even thinking about it! The first time I made these I used the buttered foil method and it was a disaster. The foil still ended up sticking to the bottom and I ended up having to peel it off in little pieces. Not fun at all. The second time I made them I just generously buttered a glass dish, and I wished I had just done that the first time. I was able to cut it into pieces in the dish – much easier. Whatever flavor of jelly you decide to use (I’ve used strawberry and triple berry is a no-fail combination. They really do taste like a make-shift pb&j sandwich!
By chrispydrummer
on December 26, 2012
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The family and I really enjoyed these blondies! I tweaked the recipe a bit; using a full jar of organic strawberry preserves and replacing the chips with softened, fresh ground peanut butter. I heated the peanut butter over a low flame with some water to get a smoother, flowing consistency. Other than those two mods, followed the rest to a t. Came out great!
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