Salty Peanut Butter and Jelly Blondies
Recipe GLPRadb880f7f2bed7
Rich and chewy brown butter blondies swirled with sweet jam and studded with roasted peanuts, finished with a sprinkle of fleur de sel for the perfect salty-sweet contrast. These tender bars celebrate the classic peanut butter and jelly combination in dessert form.
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Ingredients
1 1/2 cups packed light brown sugar
1/2 cup unsalted butter, melted
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 to 3 tablespoons jam or thick fruit preserves
2 tablespoons chopped honey roasted peanuts
Coarse sea salt for finishing
Directions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with butter or nonstick spray and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the dry mixture aside.
In a large bowl, whisk together the brown sugar, melted butter, and peanut butter until well blended. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until incorporated.
Gently fold the dry ingredients into the wet ingredients, stirring just until combined and no streaks of flour remain. Do not overmix.
Pour the batter into the prepared pan and smooth the top into an even layer. Dollop the jam evenly over the surface and use a butter knife to swirl it gently into the batter, creating a marble effect.
Sprinkle the chopped roasted peanuts evenly over the top of the batter.
Bake for 35 to 40 minutes, until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Do not overbake.
Remove the pan from the oven and immediately sprinkle the coarse sea salt over the warm blondies. Allow the bars to cool completely in the pan, then cut into 16 squares and serve.
