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Peanut Butter and Jelly Blondies Recipe

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★★★★★

4.1 from 58 reviews

These Peanut Butter and Jelly Blondies are a delightful twist on the classic PB&J sandwich, featuring a rich, buttery blondie base marbled with creamy peanut butter and fruity jelly. Baked to golden perfection, they offer a sweet, moist treat with a perfect balance of nutty and fruity flavors. Ideal for snack time or dessert, these blondies are easy to prepare and customizable with various mix-ins.

Ingredients

Scale

Blondie Base

  • 1/2 cup butter, melted (1 stick)
  • 1/4 cup creamy peanut butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt

Topping and Swirls

  • 1/4 to 1/3 cup creamy peanut butter
  • 1/4 to 1/3 cup jelly (strawberry, grape, raspberry, cherry)

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and spray it lightly with cooking spray for easy removal of the blondies later.
  2. Melt Butter and Peanut Butter: In a medium microwave-safe bowl, melt the butter for about 60 seconds. Add 1/4 cup peanut butter and microwave for an additional 30 to 45 seconds to soften it. Stir until the mixture is smooth and fully combined.
  3. Combine Sugar and Wet Ingredients: Add the packed light brown sugar to the melted butter and peanut butter mixture and stir well. Then add the egg and vanilla extract, mixing until everything is evenly incorporated.
  4. Add Dry Ingredients: Sprinkle in the all-purpose flour and salt, stirring gently just until combined. Be careful not to overmix to ensure the blondies remain tender and soft.
  5. Pour Batter into Pan: Transfer the blondie batter into the prepared pan, spreading it evenly and smoothing the top with a spatula or offset knife.
  6. Add Peanut Butter and Jelly Mounds: Dollop 1/4 to 1/3 cup of creamy peanut butter onto the batter in 4 or 5 tablespoon-sized mounds. Then add 1/4 to 1/3 cup of your choice of jelly in similar-sized dollops.
  7. Marble the Top: Using a knife, gently swirl the peanut butter and jelly in a zig-zag pattern across the surface to create a marbled effect. Avoid over-swizzling to keep a nice contrast of swirls instead of a muddy blend.
  8. Bake: Place the pan in the oven and bake for 22 to 27 minutes, or until the edges start to slightly pull away from the pan and the center is set and golden. A toothpick inserted in the center should come out clean. Be careful not to overbake.
  9. Cool and Serve: Allow the blondies to cool completely in the pan for at least 45 minutes before slicing into 9 generous squares. Store in an airtight container at room temperature or refrigeration for up to a week, or freeze for up to 3 months.

Notes

  • For gluten-free blondies, substitute the all-purpose flour with a gluten-free flour blend.
  • Customize the blondies by adding 1 cup of mix-ins such as chocolate chips, butterscotch chips, toffee bits, nuts, fresh or frozen fruit, or candies.
  • Do not overmix the batter to keep the blondies soft and tender rather than tough.
  • Be careful not to overbake; the blondies should be golden and set but moist inside.
  • Marbling the peanut butter and jelly gently prevents a muddy appearance and maintains the swirl effect.
  • Allow the blondies to cool completely before slicing for cleaner cuts.

Keywords: Peanut Butter and Jelly Blondies, Blondies recipe, Peanut Butter blondies, Jelly blondies, easy dessert, baked blondies, marbled blondies

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