PB and J Blondies


Move over, sandwiches. These peanut butter and jelly creations are the new lunchtime favorite.

PB and J Blondies
Makes 9 to 12
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup firmly packed light brown sugar
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup crunchy peanut butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • ¼ cup crunchy peanut butter
  • ¼ cup strawberry jam*
  1. Preheat oven to 350°. Line a 9-inch square cast-iron skillet with parchment paper, letting excess extend over sides of pan.
  2. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together brown sugar, melted butter, melted peanut butter, and vanilla; whisk in egg. Stir flour mixture into butter mixture just until combined. Spread batter into prepared pan.
  3. In separate microwave-safe bowls, heat peanut butter and jam in 5-second intervals just until warm. (Do not melt peanut butter or jam.) Dollop peanut butter and jam by tablespoonfuls onto batter, making sure to reach the edges. Using the back of a spoon, gently swirl peanut butter and jelly together.
  4. Bake until lightly browned and just set, 25 to 30 minutes. Let cool completely in pan on wire rack.
  5. Using excess parchment as handles, remove from pan before cutting into squares. Store in an airtight container for up to 3 days.
  6. Store in an airtight container for up to 3 days.
*We used Smucker’s Strawberry Jam.

KITCHEN TIP: Creamy peanut butter and any other flavor of jam you like can be used for these blondies.