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.
Yield: 24 blondies
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
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
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