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
- 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.
- In a medium bowl, whisk together brown sugar, melted butter, and peanut butter until smooth. Add eggs and vanilla, whisking until combined.
- 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.
- 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.
- 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.