Peanut Butter and Jelly Blondies

I always loved brownies.  Like, my whole life that have been one of my all-time favorite things, like Tigger and baseball.  However, as I do more and more baking, I am definitely starting to lean more towards things that are not necessarily all chocolate.

Like blondies.

To me, they’re a perfect mixture of the cakey-ness I love, but other flavors too.  I’ve made a version on here with chocolate, and I wanted to see if I could make one without chocolate (though I won’t be mad if you threw a couple handfuls of chocolate chips into these too).

Blondies are super versatile.  It’s easy to mix and match different ingredients to get the flavors you’re looking for.  Here, I went for something I could make with my nieces, so I chose peanut butter and jelly and it really works.   It does make me want to try a peanut butter and chocolate version, too, so we’ll see about that one for the future…

You’ll see that I had a LOT of help with this one.  We had a family reunion in Martha’s Vineyard to celebrate my mom’s birthday and I had not one, not two, but three helpers in the form of my nieces.

Ingredients

·        2 cups dark brown sugar

·        1 cup butter, softened to room temperature

·        1 cup creamy peanut butter, divided

·        1 t baking powder

·        1 t salt

·        2 eggs, brought to room temperature

·        3 t vanilla

·        2 ½ cups flour

·        Optional – cup of semi-sweet chocolate chips

·        ½ cup raspberry preserves (or strawberry or grape)

·        Additional sea salt to sprinkle on top

Directions

Line a 9” x 13” baking pan with aluminum foil and set it aside.

In a bowl mix together the brown sugar, butter, ½ cup of the peanut butter, baking powder and salt.  Next, add in the two eggs and vanilla and again mix until very well combined.

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IMG_0719IMG_0720Finally, add in the flour and mix that until well combined.  If you’re including chocolate chips (we didn’t, and it didn’t need them), this is where to do it.

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Spread the batter into the lined baking pan.  Next, in separate small bowls microwave the peanut butter and the preserves, in 5 second intervals.  The goal here is NOT to liquefy them – all you want to do is to make them easier to spread.

Place alternate tablespoons of peanut butter and preserves on the top of the batter.  Using a butter knife or small spatula, swirl the peanut butter and preserves (it’s ok if some of the batter gets mixed in).  Finish by sprinkling sea salt on the top.

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Bake the mixture at 350 for about 35 minutes, until a toothpick inserted comes out clean, not wet.

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Ok, maybe slightly overcooked, but it was still delicious and still extremely moist.

Cool on a wire rack, cut into pieces and serve!

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