PB&J Blondies
Peanut butter and jelly always brings me back to being a kid and having PB&J sandwiches for lunch. I would eat them with nacho cheese doritos which might sound like an odd pairing but honestly the salty and sweet combo with the cheesy chips was (and still is) so good! Don’t knock it until you try it. Over the years on the blog, I’ve created some of my favorite PB&J mash-ups that you should also make. Cinnamon rolls, coffee cake, and doughnuts have all gotten the peanut butter and jelly treatment and I have to say that they’re all a hit in my book. This time around, I’m bringing you these PB&J Blondies which is such an easy dessert or mid-week treat to make whether you want to indulge your kids after school or treat yourself after work. You need these ASAP, trust and believe.
I don’t really have many blondie or brownie recipes on the blog, but I think it’s so important to have a few very simple cookie or bar recipes in your repertoire because they’re such an easy dessert to put together if you’re craving something sweet and want it fast or if you’re having last minute company over! Give these a try and let me know what you think below. Thank you so much for following along.
PB&J Blondies
Equipment
- 9×13-inch baking pan
- Mixing bowls
Ingredients
- 1/2 cup unsalted butter softened
- 1 1/4 cups packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup strawberry preserves
- 1/4 cup dry-roasted nuts chopped
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper so that there is an overhang on either side. This will make it easier to remove the blondies from the pan. Grease lightly with cooking spray and set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, 3 minutes. Add in the peanut butter and stir until combined. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the flour, baking powder and salt to the bowl and stir until just combined. Transfer the mixture to the prepared pan and spread out into an even layer.
- Using a spoon, dollop the strawberry preserves on top, spacing them out randomly. Do not swirl. Sprinkle the chopped peanuts on top and bake until a toothpick, inserted in the middle, comes out clean, 28 to 32 minutes. Remove the pan from the oven and allow to cool completely. Using the parchment paper lift the blondies from the pan. Then slice into 18 even pieces. Serve immediately or store in an airtight container. Enjoy!
