Peanut Butter and Jelly Blondies

These peanut butter and jelly blondies are a thing of beauty, the perfect pairing of sweet and salty. You’re gonna want to try this one!

I’ve always thought it such a shame that peanut butter and jelly sandwiches never really took off as a thing in the UK. At least not while I was a kid in the 80’s. I remember watching TV and being enamoured with the seemingly mundane PB&J, something that seemed so normal to Americans seemed so exotic to me. Isn’t that silly, peanut butter and jam! There was nothing stopping me but myself. I don’t think I made my first PB&J until I moved out on my own and realised feeding myself was more expensive than it seemed. Let’s just say that those sandwiches made up quite a large portion of my diet during those days and I never looked back.

These peanut butter and jelly blondies are inspired by those sandwiches I was so obsessed with as a kid. Don’t do what I did and deny yourself this god level combination for so long, take a leaf out of our neighbours across the pond and make it happen. It’s a good one!

Here’s what you’re going to need:

• Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
• Caster Sugar – Also called superfine sugar.
• White Chocolate – Use any brand you like, I always favour a supermarket budget brand with no complaints.
• Eggs – Always large, always free range and at room temperature.
• Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
• Plain Flour – Sometimes called All Purpose flour.
• Jam – You can use any flavour jam, or jelly, you’d like in these blondies. I used raspberry but strawberry or cherry will work just as well.
• Peanut Butter – Smooth or crunchy, go with your favourite. I’d recommend using a full sugar brand rather than a natural brand for ultimate decadence.

I sometimes receive comments and messages about brownie or blondie failures or mishaps (some nice, some can be very mean. Remember to be kind guys.) I’ve included a small troubleshooting list below to help you guys out. Blondies are super easy to make but do require a bit of common sense. The biggest tip I can offer is get to know your oven. Invest in an oven thermometer and identify hot spots. It really will transform your baking.

Tips for making Peanut Butter and Jelly Blondies:

• Use the correct size tin for the thickest blondies. I always recommend using a 9×9″ square tin but you can also use a 9×13″ tin. Your blondies will be a bit thinner but just as delicious. If using a larger tin reduce the cooking time to 25 minutes and keep checking after that.
• Most blondie recipes tell you to use the highest quality chocolate you can afford but I always use a supermarket budget brand and have never had any complaints. Tesco Miss Molly chocolate is my favourite but you can use any brand you like.
• All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 40 minutes is the optimal time for these blondies but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 30 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
• Do not, and this is a biggie, over mix your blondies once you add the flour. Over mixing will overwork the gluten and will result in ca cakey texture. Unless you prefer cakey blondies, then have at it. Each to their own.
• Most recipes call for a bain marie (a glass or ceramic bowl set over a pan of simmering water). I’m a lazy girl and if I can cut a corner with no noticeable repercussions, you best bet I’ll do it. I simply heat my butter and chocolate together right in the saucepan (you can use the microwave too). As long as you keep it on a low heat and keep stirring, you’ll be fine with this method. I’ve included a bain marie option in the recipe below but you can follow either method you’re most comfortable with.
• You can freeze these blondies for up to 3 months. Once cool wrap them in a double layer of cling film and pop in the freezer. Defrost at room temperature.

More Blondie Recipes:

• Gingerbread and Caramel Blondies (my personal favourite)
• Pumpkin Spice Blondies with Brown Sugar Frosting
• Vegan Apple PIe Blondies
• Lotus Biscoff Blondies
• Malteser Blondies

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