Peanut Butter and Jelly Blondies

These blondies are a great anytime treat because you’re likely to have the pantry-staple ingredients on hand.

Peanut Butter and Jelly Blondies
Makes 1 (9-inch) Pan
  • 2 cups firmly packed light brown sugar
  • 1 cup unsalted butter, melted and cooled slightly
  • ½ cup crunchy peanut butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup prepared grape jelly
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan.
  2. In a medium bowl, whisk together brown sugar, melted butter, and peanut butter until smooth. Add eggs and vanilla, whisking until combined.
  3. In another medium bowl, whisk together flour, baking powder, and salt. Gradually whisk flour mixture into egg mixture just until combined. Place 1 cup batter in a pastry bag and cut a ½-inch hole in the tip. Spread remaining batter in prepared pan.
  4. Place jelly in another pastry bag fitted with a ½-inch round piping tip (Ateco #804). Pipe a border of batter around edges of pan. Starting with jelly, pipe alternating lines of jelly and batter (7 lines of jelly, 6 lines of batter). Starting in top left corner about 1 inch down and perpendicular to piped lines, drag a wooden pick from one side to the other. Pick up wooden pick, move 1 inch down, and drag through piped lines in opposite direction. Repeat until entire pan is complete.
  5. Bake until lightly golden brown and a wooden pick inserted in center comes out with a few moist crumbs attached, 25 to 30 minutes. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan, and cut into squares. Refrigerate in an airtight container for up to 6 days. Let come to room temperature before serving.