If you’ve ever craved the nostalgic flavors of a classic Peanut Butter and jelly sandwich but wished for a little more of a modern twist, these Peanut Butter and Jelly Blondies will hit the spot! With their chewy, buttery texture and rich peanut flavor coupled with swirls of your favorite jam, they make for an irresistible treat that’s perfect for sharing with family and friends. Get ready to indulge your taste buds in something delightfully simple, yet truly sensational.
Growing up, my grandmother made the best Peanut Butter and jelly sandwiches, always insisting on using homemade jam from her garden’s freshest picks. When I first experimented with baking, I attempted to merge that comforting snack into a bake-worthy dessert. After a few trials, these blondies were born, encapsulating that delightful experience in every bite. To this day, making these blondies reminds me of lazy afternoons spent in her kitchen, listening to her stories while savoring every gooey, delicious piece.
Why You’ll Love This Recipe
These blondies offer the delightful nostalgia of your childhood PB&J sandwich, but with a sophisticated twist perfect for any occasion. They are:
- Easy to Make – Simple steps and minimal ingredients mean you can whip them up any time.
- Versatile – Customize with your favorite nut butter and jam flavors.
- Perfectly Balanced – The chewy texture and sweet-savory flavor profile make it a universal favorite.
- Great for Sharing – These blondies make a generous batch that’s ideal for gatherings.
Ingredients Notes
Gather these simple pantry staples to create a magical blend of flavors:
- Peanut Butter – Choose creamy for a smooth texture or crunchy for added bite.
- All-Purpose Flour – Ensures a tender bite without being too cakey.
- Sugar – A mix of brown and white sugars gives depth and sweetness.
- Butter – Use unsalted to control the salt levels in the recipe.
- Jam – Any flavor works, but classic grape or strawberry brings the best nostalgia!
Recipe Steps
Step 1
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhangs for easy removal. Grease lightly.
Step 2
In a mixing bowl, combine melted butter, Peanut Butter, and sugars until smooth. Beat in eggs, one at a time, followed by vanilla extract until well mixed.
Step 3
Gently fold in flour and salt until combined. The batter will be thick, so take care not to overmix.
Step 4
Transfer the batter to the prepared pan and smooth the top with a spatula. Drop spoonfuls of jam over the batter and swirl with a knife to create a marbled effect.
Step 5
Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack before cutting into squares.
Storage Options
Store these blondies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, wrap them individually in plastic wrap and place in a freezer bag for up to 3 months. To enjoy, thaw at room temperature or gently warm them in the microwave.
Variations & Substitutions
For a nut-free version, substitute sunflower seed butter for Peanut Butter. Add a unique twist by swirling in chocolate spread or a hint of cinnamon. Experiment with different types of jams or fruit preserves to keep the recipe exciting each time you bake it!
Frequently Asked Questions
Can I use almond butter instead of Peanut Butter? Absolutely! Almond butter adds a deliciously nutty flavor profile and can be a great alternative for those with peanut allergies or preferences.
What if I don’t have parchment paper? You can use aluminum foil, lightly greased, as an alternative to parchment paper. Ensure proper greasing to prevent sticking.
My blondies seem too soft; what should I do? Ensure the blondies have cooled completely before slicing. If they remain too soft, refrigeration can firm them up. Remember, they should be chewy, not cakey.
Can I double the recipe? Yes, simply double all ingredients and use a 9×13-inch baking pan. Note that baking times may vary slightly, so keep an eye on them.
Are these suitable for vegans? This specific recipe isn’t vegan, but you could experiment with vegan substitutes like flax eggs and dairy-free butter for a plant-based alternative.
