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These Peanut Butter and Jelly Blondies will be a hit with kids of all ages! And you can mix them up in less than 10 minutes, with just one bowl and no mixer!
I found this recipe for Peanut Butter and Jelly Blondies in a recent Bake from Scratch magazine. It looked like a fun idea and I thought they'd make a perfect all-American summer treat. But I had no idea how delicious this simple blondie recipe would turn out to be!
Soon after these blondies emerged from the oven, Scott and I tried a little sample. After the first bite and our eye's got big as we looked at each other. "Wow!" said Scott as he cut a little bigger piece. "Amazing!" was my response.
Friends and family who have sampled these Peanut Butter and Jelly Blondies have had the same response. I sent a plate to my son and daughter-in-law and it wasn't long before I got a text: "Those bars! Oh my!"
Although the recipe, straight from the magazine was delicious, I made 4 batches before I was satisfied with the peanut butter and jelly technique. Although the taste was fantastic with the first batch, the jelly sunk into the batter and didn't look pretty like the picture in the magazine. I figured it out though and was super proud when the fourth batch came out with beautiful swirls of jam and creamy peanut butter.
I used my Easy Strawberry Freezer Jam for the "jelly" part of these blondies but I think other flavors would also be delicious.
If you're purchasing jam for this recipe go with a good quality jam. I love the Bonne Maman brand.
I love everything about these delicious bars but the crunchy candy-like crust might just be my favorite part. Check out an up-close look! See what I mean?
A bakeshop quality treat you can put together in minutes?
Yes! By the time your oven is preheated, you'll have these one-bowl, no-mixer beauties read to bake! They come together so fast with a super simple list of ingredients; butter, brown sugar, baking powder, salt, vanilla, egg and flour. And of course, the stars, peanut butter and jelly. Probably all items you have right in your pantry or refrigerator, right?
So don't waste any time, make a batch of these Peanut Butter & Jelly Blondies asap! I have a feeling it will become one of those "keeper" recipes for you just like it is for me! Bon Appetit my friends!
Café Tips for making these Peanut Butter and Jelly Blondies
- You'll want to use an 8-inch square pan for these blondies. A 9-inch pan will yield a pretty thin bar. You could also use an 8-inch round pan and cut the blondies in wedges instead of squares. It would make a wonderful dessert, served warm with a scoop of vanilla ice cream!
- You could use either jam or jelly for these blondies. Try different flavors for fun variations.
- I used regular creamy peanut butter (Skippy) for these bars. I think natural peanut butter may be too oily.
- When swirling the peanut butter and jelly for the topping, don't swirl too deep. I found that it's best to just swirl on the top surface. When I went deeper the peanut butter and jelly sunk in during the baking time and there were no swirls when I removed it from the oven.
- Be sure to grease the pan and line it with foil. This makes the bars super easy to remove when finished. If you make these in a round pan, grease the pan well and line it with parchment paper.
- Don't overbake these PB&J Blondies. The finished product should be moist and chewy inside.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- ½ cup butter
- ¼ cup creamy peanut butter
- 1 cup light brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- ⅓ cup creamy peanut butter
- ⅓ cup jam or jelly use your favorite flavor
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With one oven rack set about halfway up, preheat oven to 350˚Spray an 8x8-inch baking pan with baking spray and line with foil so that two ends of the foil are extending over the edges of the pan. Spray foil lightly. Set aside.
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Combine butter and peanut butter in a medium-size microwave-safe bowl. Cook on high power for 45-60 seconds or until butter is just melted. Set aside to cool for a few minutes while you get the remaining ingredients out.
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Add brown sugar to melted butter mixture and stir to combine then add egg, vanilla, baking powder and salt and stir well.
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Sprinkle flour over the top and stir just until all flour is incorporated. (Don’t over mix.) Transfer mixture to prepared pan and spread to an even layer. The batter will be thick.
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In separate small microwave-safe bowls or cups, microwave ⅓ cup peanut butter and ⅓ cup jelly or jam for 10-15 seconds, just until warm. (You don’t want these to be liquid, just slightly warm so don’t microwave more than 15 seconds.)
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Drop the slightly warmed peanut butter and jelly in small spoonfuls across the top of the blondie batter. Leave some of the blondie batter showing. With the tip of a small knife, swirl the peanut butter and jelly together just a bit. Don’t swirl too much, you want some nice swirls but you don’t want a complete blending of the peanut butter and jelly. Also just swirl the peanut butter and jelly layer, don’t dip the knife down into the blondie batter.
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Bake in preheated oven for 30-35 minutes or until the center is set (it will no longer jiggle when the pan is gently shaken).
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Allow to cool completely before removing from the pan (with the foil “handles”) and cutting. Enjoy!
See Café Tips above in post for more detailed instructions and tips.
Adapted from Bake from Scratch
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Donna says
Hi Chris, I love Blondies been looking for a peanut butter version, found these with the jam and a bonus with PB and jam!!! Will be making for the holidays. Just a beginner baker this recipe seems simple enough for me. Just one question do you microwave the PB and jam together or in separate bowls? Will definitely check out your other recipes.
Chris Scheuer says
Hi Donna, hope you enjoy this recipe!
Regarding your question, yes, you want to warm them in separate bowls.
Terry says
And now that I've wiped the drool off my screen, I'd love the labels for these delectable looking bars!
Thanks Chris!
Terry says
Oops! Think I misread the article in my rush to get to the recipes. Thought labels available for ALL the recipes, not just the individual ones saying so.
My apologies, Chris.
Probably wouldn't use them anyways as I suspect these bars would never make it out of the house!🤗
Chris Scheuer says
Ha! Enjoy, Terry! They are super delicious 🙂
Faye says
Hi Chris! A few questions - why do you have to grease abd then line the pan with foil? Can you skip the greasing part? Also, should the egg be cold or room temp? Thank you!
Chris Scheuer says
Hi Faye, I prefer to grease the pan, then the foil. If any of the batter creeps under the foil, it's still super easy to remove. Also, there are two sides of the pan that aren't covered with foil so I don't want the blondies to stick to that side.
Regarding the eggs, I use eggs right from the fridge for this recipe. Enjoy!
Cathy wolf says
How would it work with crunchy pb?
Chris Scheuer says
Hi Cathy, that would work great!
Proud Mom says
I'm in Europe so peanut butter and jam is something "weird and American" but I've made this twice for my son's baseball team, and it disappeared within minutes! We have two Americans on the team and they requested, yesterday, that I add a handful of chopped white chocolate and macadamia nuts. I tossed the choc and nuts with the flour at stage 4, and folded very gently. At today's training session, it disappeared within seconds! Too sweet for me personally, but the hard-training athletes give you a five out of five for this.
Chris Scheuer says
Thanks for letting us know! I'm glad they enjoyed them! 😊
Mag says
These surpassed my expectations... easy, delicious and a keeper.
I baked for 30 mins at 350 convention - perfect!
Can't wait to try more recipes on this website.
Chris Scheuer says
Thanks so much, Mag, for sharing your review. And welcome to The Café! 💕
Renee Wilson-Wright says
Hello Chris!
I want to make these for my nieces, but at least one has a peanut allergy. Can I substitute almond butter?
Crissy says
Omg these are to die for! My husband loves peanut butter, we loved these so much! I cut them in triangles, the swirls are so pretty too! Will definitely make again, pretty easy!
Chris Scheuer says
Haha! I know what you mean, Crissy! I'm so happy you enjoyed them as much as we do! 🙂
Julia says
These are FABULOUS! Made them last weekend the day I saw them posted. Perfect treat as ready ingredients that most always have on hand. They were super easy to make and truly scrumptious. You never disappoint! Thanks for your inspiration.
Chris Scheuer says
Thanks, Julia for your kind and encouraging comment! I love that you made them the day they were posted (sounds like me) 🙂
Rosalie says
Has anyone tried making a double batch
Chris Scheuer says
Hi Rosalie, I haven't made a double batch but the original recipe was double portions of everything and was made in a 9x13-inch pan so I think it should work fine.
Pam McG says
OH MY is right! These are DELICIOUS! I will definitely make these again! And super simple to make. 30 minutes baking time was plenty in my toaster oven; the print version says 25 minutes, I'll check them earlier next time but I like crispy edges...
Chris Scheuer says
Haha! Thanks, Pam, so happy you enjoyed them as much as we have!
Tricia | Saving Room for Dessert says
My goodness these look fantastic Chris! My family would go nuts for these. Love that you used your homemade jam - brilliant!
Chris Scheuer says
Thanks, Trica! They would be good with any kind of jam but the homemade does take it over the top! 🙂
Jennifer @ Seasons and Suppers says
These look fabulous! Can't beat the pb and jam combination 🙂 Putting these on my baking list right now!
Liz says
Though I'm not a fan of pb&j sandwiches, I adore any peanut butter desserts. These bars are perfection!!
Lucy Rogers says
These look great. Wondering your thoughts on trying to make them gluten-free? I will try using one of those gluten-free "all purpose" flours unless you think we could sub almond flour? I mean, how bad can they be, right?
Lucy Rogers says
I neglected to write again to say that these came out great with gluten-free flour ...am about yo whip up another batch!
Chris Scheuer says
Thanks so much, Lucy! I know this will be helpful to other readers!
Victoria Love says
Hi, Chris!
Our almost-7 year old grandson will be staying with us for a week in July, and I will definitely enlist his help in making a batch of these blondies!
Your recipes are always delicious, as well as gorgeous, and this looks like a sure winner ☺️
Will report back later....
Thanks as always, Victoria