Thursday, June 4, 2015

PB&J Blondies

"It's Peanut Butter Jelly Time, Peanut Butter Jelly Time"! Ha, I've always wanted to say that on the internet and now I can!
These Peanut Butter and Jelly Blondies, made with creamy peanut butter and triple berry jam are not your average, run-of-the-mill PB&J dessert, they're more grown up, just like we are, right? Made with creamy peanut butter and delicious triple berry jam, these blondies are in your face delicious, and by "in your face" I mean you'll want one of these in your face STAT!  Trust me on this one...

This recipe gets major bonus points because it's so easy to make and comes together so quickly. Plus you probably already have all of the ingredients to make them in your pantry right now! So walk, no run, to your kitchen right now and whip up a batch. They'll be the star of any kids lunch box or even your own!

I made these beauties for my Leftovers Club partner for this month, Joanne, from Joanne Eats Well With Others. I was inspired by her PB&J Macarons. I mean, come on now...
I hope Joanne enjoys the blondie version as much as I (uh, I mean we) did. After all I did share a few, ok I shared like one. Don't be a dessert hoarder like me.

PB&J Blondies
Makes one 8" Pan (12 large size bars)

1/2 cup unsalted butter
1/4 cup creamy peanut butter
1 cup golden brown sugar, lightly packed
1 large egg, room temp
2 teaspoons vanilla extract
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/3 cup of your favorite jelly or jam (I used Smucker's Triple Berry Preserves)


Preheat oven to 350f

Line an 8" baking pan with non stick foil or spray regular foil with non-stick spray.

Combine flour and salt in a small bowl and set aside.

Place the butter and 1/4 cup peanut butter in a large microwave safe bowl and heat until melted (usually takes less than one minute).

Remove from microwave and whisk well to combine.

Add the brown sugar and whisk well to combine.

Add the egg and vanilla extract and whisk well to combine.

Add the flour mixture and whisk until combined.

Pour into the prepared pan and spread into an even layer.

Dollop the peanut butter in large tablespoon size scoops on top of the batter, then dollop the jam next to the puddles of peanut butter.

Use a butter knife to lightly swirl the peanut butter and jelly. You don't want to swirl too much, you still want to retain some big puddles of peanut butter and jelly. Like this...

Bake approx. 25-30 minutes or until set and a toothpick inserted near center (not in a pool of the peanut butter or jelly) comes out mostly clean.

Remove from oven and place the pan on a wire cooling rack to cool. Cool completely before slicing (or enjoy while still slightly warm and gooey, I won't tell).

Store leftovers tightly covered in a container at room temperature for up to 3 days. May be reheated in microwave for a few secords to restore ooey-gooeyness.