Peanut Butter and Jelly Swirl Blondies

Every child’s favorite sandwich in blondie form-these Peanut Butter and Jelly Swirl Blondies are the perfect dessert for the kid in all of us! Are you a fan of peanut butter and jelly? I definitely am! Nothing is better than a big slice of bread smeared with creamy peanut butter and raspberry jam.

I have eaten countless pb&j sandwiches over the years and they always bring back memories from school lunches, swimming pools, and picnics. If you have a peanut butter and jelly lover in your house, you really need to whip up a batch of these chewy blondies with swirls of creamy peanut butter and jam. Any jam will do: strawberry, raspberry, blackberry, grape. Whatever you happen to have in the fridge!

Serve these up with a big glass of milk for a delicious afternoon snack that people of all ages will enjoy. :)

Peanut Butter and Jelly Swirl Blondies

Yield: 24 blondies

Ingredients:

1 ½ cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
1 ½ cups packed light brown sugar (10 1/2 ounces)
2 large eggs, lightly beaten
4 teaspoons vanilla extract
5 tablespoons creamy peanut butter, divided
4 tablespoons jam, divided

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
In a medium bowl whisk together the flour, baking powder, and salt; set aside.
In a medium bowl, whisk together the melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Turn batter into prepared pan, smoothing top with rubber spatula.
Distribute the peanut butter in 10 (1/2 tablespoon) dollops over batter in the pan. Distribute the jam in 8 (1/2 tablespoon) dollops over batter in the pan. Swirl in with a knife or spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove blondies from pan by lifting parchment overhang. Cut into 2-inch squares and serve

Source: inspired by Gingerbread Bagels, blondies adapted from Baking Illustrated

One Year Ago: New Orleans Pralines 

24 Responses to “Peanut Butter and Jelly Swirl Blondies”

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    lenia — March 5, 2012 @ 12:34 pm

    Hi,Christina!Yesterday as I was traveling through the blogosphere I discovered your delicious blog and I confess that I fell in love with it!Congratulations not only for all the yummy recipes but also for the wonderful pictures!I will follow you with pleasure!
    If you want to get a taste of greek cuisine,drop by my blog!
    Greetings from Greece,dear!

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    Sweet Tea and Porch Swings — March 5, 2012 @ 1:30 pm

    My husband loves peanut butter- I am certainly adding these to my must make pile. Thanks for sharing this recipe.

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    ChgoJohn — March 5, 2012 @ 2:01 pm

    I’m with ya, Christina. I love my PB & J and these blondies wouldn’t stand a chance in my kitchen.

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    ediblesubstance — March 5, 2012 @ 2:39 pm

    These look great! I think ill give them a try!

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    Chica Andaluza — March 5, 2012 @ 4:04 pm

    Ooh, yes please! These look so good and I love peanut butter too :)

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    rumpydog — March 5, 2012 @ 6:31 pm

    mmmmm….. peanut butter!

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    Chris Riley — March 5, 2012 @ 7:11 pm

    Just placed mine in the oven. Let’s hope I have enough milk to polish them off!

    • Christina replied: — March 7th, 2012 @ 6:02 pm

      I hope you enjoyed them! They didn’t last long at our house! ;)

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    Amy — March 5, 2012 @ 7:26 pm

    Oh, I love this idea! I may have to make these soon. I have a recipe for pb & j bars but they’re more crumbly…but I love that these are a blondie consistency! Yummy :)

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    sugaredpecan — March 5, 2012 @ 8:33 pm

    These sound great!!

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    Rufus' Food and Spirits Guide — March 5, 2012 @ 8:36 pm

    Those are so cool looking.

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    Sally — March 5, 2012 @ 9:41 pm

    yum! i am addicted to peanut butter & jelly (who isnt?!?) i just pinned these and can’t wait to make them sometime. such an easy recipe too!

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    Jody Thompson — March 6, 2012 @ 12:52 am

    Yum! These sound good. Bravo!

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    Bluejellybeans — March 6, 2012 @ 3:58 am

    Yummy, yummy!
    These look delicious :)

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    Mary O — March 6, 2012 @ 6:43 am

    These sound delicious, and I love your scarf that you have under the plate. My mom is a breast cancer survivor and has several of the Ford Warriors in pink scarves.

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    nancy s — March 6, 2012 @ 8:09 am

    bake sale tonight and I think I just found my idea! Thanks!

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    Just A Smidgen — March 6, 2012 @ 10:15 am

    I just made blondies a few posts ago.. I love your idea with a little pb & j ! Awesome!! I’ll have to try it!

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    thekalechronicles — March 6, 2012 @ 10:38 am

    Looks good. I’d eat ‘em.

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    nancy s — March 7, 2012 @ 11:41 am

    I DID make them for the bake sale, and as a result, I only got to eat the edges myself. I will make them again, and soon, to enjoy. I wasn’t as talented with the jelly swirl as those pictures above, but that didn’t stop me! Thanks so much!

    • Christina replied: — March 7th, 2012 @ 5:50 pm

      Nancy,
      I am so glad to hear that everyone enjoyed them at the bake sale! They didn’t last long in our house either! :)

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    juniakk — March 7, 2012 @ 11:01 pm

    i LOVE pb and j. these blondies look FABULOUS!!!

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    Kay Lorraine — March 8, 2012 @ 4:22 pm

    I’m glad to know that I am not the only one who understands that the perfect jam with peanut butter is RASPBERRY! In a pinch, you could get away with strawberry. But nothing else will do. Grape jelly always reminds me of communion. Cherry tastes like cough drops. And orange marmalade with peanut butter? There ought to be a law.

    But peanut butter and raspberry jam (the kind with the seeds) goes together like….. well, like a PBJ and cold milk. Now that’s “natural selection!”

    The blondies look wonderful, but they also look like a lot of work. Are you sure that I can’t get them at Costco? :)

    Kay in Hawaii

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    hooplahicktx — March 20, 2012 @ 8:53 am

    Reblogged this on Southern Scents and commented:
    Hello yall! As you might have noticed this isn’t my recipe or blog, but I had to talk up this site & recipe!

    Dense, chewy warm child memories in a bar. Best thing is most likely you have all this on hand. :)

    Please read her blog & eat these tasty blondies!

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    Martha — March 9, 2013 @ 1:57 pm

    Why a metal pan? I only have glass.

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