Peanut butter and jelly is the quintessential food of childhood. Most people remember eating a peanut butter and jelly sandwich at some point in their life. When I was younger, I remember eating grilled peanut butter and jelly sandwiches at home, where the peanut butter and jelly would just ooze onto the plate. I remember having peanut butter and jelly sandwiches packed in my lunch bag while at school, or occasionally getting to eat Uncrustables, which were a treat. While the sandwiches are wonderful, I feel as though this combo deserves to be used in other foods. Since this is a sweet combo, it only makes sense to make it in to dessert!
The first time I made these, the blondies had more of a bread-like texture than a brownie texture. To fix this, I just had to add more liquid to the batter. I made this recipe with peanut butter, but you can swap in different nut butters, or a combination of nut butters, to your preference. The type of jelly you use is up to you, but I was lucky enough to use some of the most delicious homemade jelly made by my grandma. Homemade raspberry jelly for the win! Now, onto the recipe :)
Peanut Butter and Jelly Blondies
Makes 6 servings
Ingredients:
1/2 cup peanut butter
2.5 TBSP vegetable oil
2 eggs
1 tsp vanilla
1/2 cup brown sugar
3/4 cup flour
2-3 TBSP Jelly
Preheat the oven to 350 degrees. Beat the peanut butter and oil together with an electric mixer until combined. Next, add the eggs in one at a time, making sure to combine the egg with the other ingredients.
After the eggs, add the vanilla and brown sugar and mix until thoroughly combined. Next, stir in the flour a little bit at a time until you have added the full amount. Pour the batter into a greased pan. I used a 7x5 pan, as this allowed for fairly thick blondies. You can make thinner ones by using a slightly larger pan. Once the batter is in the pan, put the jelly on top and swirl it into the batter, making sure to spread jelly to all sections so each blondie has jelly.
Bake in the oven for about 25 minutes, or until a toothpick can come out (from a non-jelly covered portion) clean. If you use a smaller pan, check the blondies early, as thinner blondies will cook faster.
Let the blondies cool a little before cutting into pieces and serving. The blondies can be eaten plain, topped with a little extra jelly, or alongside a nice glass of milk.
I hope these peanut butter blondies will help sweeten up your week!
-t
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