These Peanut Butter and Jelly Blondies are an easy dessert the whole family will love!
It’s the first Thursday of the month! You know what that means, right? It’s time for another Peanut Butter Bash recipe!!!
Can you tell I’m excited?
You should be too! This month’s mystery ingredient was none other than JELLY!
These Peanut Butter and Jelly Blondies are CrAzY good and if you’re a lover of PB&J sandwiches than you’re going to go gaga over these babies!
I mean, does it get any better than a sweet peanut buttery blondie rippled with strawberry jelly? Or grape, or apricot, or whatever jelly strikes your fancy! REALLY! This recipe was meant to be personalized!
This recipe was adapted from my Peanut Butter Fluff Blondies, and you can easily add in peanut butter chips for extra bits of tasty goodness!
I love this recipe because it’s not too sweet and it’s got a nice burst of bright fruit to match that cozy peanut butter flavor! Whether you make it for the kids or a trip down memory lane, these blondies won’t disappoint!
Don’t forget to check out the other Peanut Butter Bash recipes below and some of my past recipes like these Peanut Butter & Chocolate Pudding Cookies and this Peanut Butter & Oatmeal Mug Cake!
- 1/2 cup 1 stick Butter (softened to room temp)
- 1 cup Light Brown Sugar
- 1/2 cup Peanut Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup Flour
- 1/2 cup Jelly of your choice
- 1 cup Peanut Butter Chips
- Preheat oven to 350 F.
- Cream butter, brown sugar, and peanut butter until creamy.
- Add eggs and vanilla and continue to mix.
- In a separate bowl, mix flour, baking powder, and salt together.
- Slowly add flour mixture to the butter mix, mixing each time you add some.
- Stir in peanut butter chips.
- Add the batter to a greased 9 x 9 or 8 x 8 pan, make sure it’s spread out evenly and covering the whole pan.
- Drop the jelly on top of the batter in the pan and spread it around.
- Bake for 35 to 40 minutes.
If making in a 9 x 13-inch pan, double the recipe and add a 1/2 cup of butter.
You might also like:
Krista says
I feel like I could justify eating these for breakfast and lunch!! They look amazing!
Stephanie of The TipToe Fairy says
These look delicious! I love pb&j and I love blondies and I would never have thought to put the two to together. Yum!
Miranda @ Cookie Dough & Oven Mitt says
Oh my! These blondies look incredibly fudgy. I love that beautiful swirl of jelly on the top. Pinning!
Joanne T Ferguson says
G’day I’ve never had a blondie and reckon yours would be the way to start!
Cheers! Joanne Pinned
Catherine says
Dear Rebecca, These sound wonderful! These would be a hit with my family..we all love PB&js! xo, Catherine
nancy@skinnykitchen.com says
These look dreamy good!
Jujubee says
I hate when people go onto reviews and say how good something looks, I look at reviews to see if anyone has made the recipe and if it’s any good and worth my time. Just sayin..
Serena | Serena Bakes Simply From Scratch says
These look so good! Who can ever pass on PB&J! Yum!
peter @feedyoursoultoo says
Really like this and my kids would love it.
Sandi Gaertner (@sandigtweets) says
You had me at PB&J…what an amazing combo for a cookie bar.
brenley davis says
My husband and I love PB&Js…and they are great on a newlywed budget! I am sure these would be a hit at our house! Can’t wait to try them! xoxo
ps thanks for sharing at katherine’s corner!!
Rebecca says
Yes, they are! Almost everything is already in your pantry! Enjoy!
Julie says
Yum these look great.
Julie
Thank you for linking up with #wordlesswednesday
co-host – http://www.julieinthemaking.com/
Trish says
Loving anything peanut buttery, these look AMAZING, definitely gonna try em?
Lou Lou Girls says
Oh my…so delicious! I’m always get so excited to see what you have brought to the party! Pinned and tweeted. Thank you for being part of our party. I hope to see you on tonight at 7. Lou Lou Girls
nicolen says
So I used this exact recipe yesterday. I wasn’t very happy with the end result. It tells you it’s ok to use a quarter sheet pan, but realistically the Blondie was too thin. It was also on the dry side. So today, I redid it and doubled the recipe to make a thicker blondie. I added an extra half cup of butter to fix the dryness. I kept it in the oven for 32 mins, and it came out perfect. They aren’t super sweet. The peanut butter chips are a must (would be boring without them). I will try this again! I give this recipe 3 stars. It won’t let me below, and only allows for 5.
Rebecca says
Hi Nicolen, I’m sorry to hear that they didn’t turn out on the first try, but I’m glad you found a way to make them work. I’ve removed the 9 x 13-inch pan from the instructions and left a note indicating how you made the recipe with it. I generally make mine in an 8×8 or 9×9 pan because I like the thick texture, but I know a lot of other prefer the thinner blondie.