12tablespoonsunsalted butter, 1 1/2 sticks, melted and cooled
1 ½cupspacked light brown sugar, 10 1/2 ounces
2large eggs, lightly beaten
4teaspoonsvanilla extract
5tablespoonscreamy peanut butter, divided
4tablespoonsjam, divided
Instructions
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.