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Blondies with peanut butter and raspberry jam are the ultimate comfort treat for anyone craving the nostalgia of a childhood PBJ sandwich—in dessert bar form. These bars come out perfectly golden with gooey jam swirls and a chewy, rich base. Great for sharing at gatherings or treating yourself to a sweet bite with your favorite cup of coffee.
Every time I make these my kitchen fills with that classic PBJ aroma and my family is drawn in before the pan even cools. I have yet to meet someone who does not smile after tasting one.
Ingredients
- All-purpose flour: Provides the classic chew you want in a blondie. Look for unbleached for best flavor.
- Baking powder: Gives a subtle rise so the bars stay tender.
- Salt: Sharpens the sweetness and rounds out all the flavors. Use fine sea salt for even distribution.
- Unsalted butter: Delivers richness and helps bind everything together. Pick a butter you love for baking since the flavor comes through.
- Light brown sugar: Ensures moisture and a hint of caramel. Select fresh, soft brown sugar if possible.
- Creamy peanut butter: Brings in depth and a creamy texture. Avoid natural peanut butter as it can separate.
- Large eggs: Add structure and richness. Always bake with room temperature eggs for the most even mixing.
- Pure vanilla extract: Highlights the jam and peanut butter flavors. Choose real vanilla for best aroma.
- Raspberry jam: Gives a bright tangy swirl. Look for a thick, seeded jam or jelly and loosen with a quick stir for easy swirling.
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to 350 F and line an eight inch square pan with parchment paper allowing enough overhang to lift out the blondies once they cool.
- Mix the Dry Ingredients:
- Combine flour, baking powder, and salt in a bowl and whisk well so every bite bakes evenly.
- Blend the Wet Base:
- Whisk the melted butter and brown sugar until silky smooth then incorporate the peanut butter until no streaks remain.
- Add Eggs and Vanilla:
- Beat eggs in one at a time then stir in vanilla extract. Mix until you have a glossy base.
- Combine Wet and Dry:
- Gently fold the dry mixture into the wet just until you do not see any dry flour. Avoid overmixing to keep your blondies soft.
- Fill the Pan:
- Scrape batter into the lined pan and smooth out the top with a spatula.
- Swirl the Jam:
- Dollop spoonfuls of raspberry jam all over the surface and use a knife to gently swirl it into the batter. Create pretty loops but do not overwork so you keep distinct pockets of jam.
- Bake:
- Place pan in oven and bake for twenty five to twenty eight minutes. You want the edges set and the middle just a bit soft. Test with a toothpick—it should come out with moist crumbs but not wet batter.
- Cool and Slice:
- Let blondies cool completely in the pan on a wire rack then use the parchment to lift out and cut into sixteen neat squares.
I have tried every jam swirl possible over the years but raspberry always wins in my house for its tart pop in each bite. My daughter loves helping with the swirling step which has become a messy but joyful tradition.
Storage Tips
Store these blondies in an airtight container at room temperature for up to three days. If you want to save some for later, wrap them tightly in plastic and freeze for up to two months. Thaw at room temp or gently warm in the microwave for the just-baked texture.
Ingredient Substitutions
Feel free to switch the raspberry jam for strawberry or even blueberry if you prefer a milder fruit finish. Almond butter works well in place of peanut butter for a different nutty flavor but aim for a no stir type so the bars do not turn out greasy. You can also toss a handful of chocolate chips into the batter if you love that peanut butter chocolate combo.
Serving Suggestions
These bars are perfect for lunch desserts or picnic treats and even better warmed slightly with a scoop of vanilla ice cream on top. For a really nostalgic treat serve with a glass of cold milk or lightly dust them with powdered sugar before serving.
PBJ Blondies Through the Years
Peanut butter and jelly sandwiches have long been a favorite American snack and the transformation of those flavors into blondies feels like a clever mashup of lunchbox and bake shop traditions. Grownups and kids both love these for the familiar taste but with the extra delight of a chewy gooey texture and pretty jam swirls.
Common Recipe Questions
- → How do I achieve a perfect swirl in PB&J blondies?
Dollop raspberry jam over the batter and use a knife or skewer to gently swirl it without mixing completely, creating a marbled effect.
- → Can I change the flavor of the jam?
Yes, you can substitute raspberry jam with grape, strawberry, or your preferred flavor to suit your taste.
- → Is it possible to make these blondies gluten-free?
Replace all-purpose flour with a gluten-free blend. Check other ingredient labels for hidden gluten.
- → How do I store PB&J blondies for freshness?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- → Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture and nutty flavor in the dessert bars.
- → What’s the ideal serving suggestion?
Serve alone, with a scoop of vanilla ice cream, or a sprinkle of chopped peanuts for extra crunch.