PB&J Blondies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

I think everyone, at least in America, can appreciate a great Peanut Butter and Jelly sandwich. The combination of many brings them back to their childhood lunches. If you are me, however, it’s a typical workday. I love peanut butter and jelly sandwiches, I have one almost every day and I still don’t get tired of the combination of smooth peanut butter and fruity flavors. Even though I have traded JIF for natural peanut butter and jelly for low sugar jelly there are some things that still don’t change! These blondies can bring anyone back to their childhood favorite sandwich. The idea of jelly on a blondie sounds a little different, but trust me, it brings together the whole flavor.


Makes: 12 Blondies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here


  • 2 cups (440 grams) firmly packed light brown sugar
  • 1 cup (227 grams) unsalted butter, melted and cooled
  • 1 cup (256 grams) creamy peanut butter*, melted and divided
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (160 grams) grape jelly


  1. Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, melted butter, ½ cup (128 grams) melted peanut butter, baking powder, and kosher salt until combined. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla. Stir in flour just until combined. Spread batter into prepared pan.
  3. In separate heatproof bowls, microwave remaining ½ cup (128 grams) peanut butter and grape jelly in 5-second intervals until warm. (Do not heat either for more than 15 seconds. You do not want them to be liquid.) Drop slightly warmed peanut butter and jelly in alternating tablespoonfuls across the top surface of the batter, making sure to reach the edges. Using the tip of a butter knife or small offset spatula, swirl peanut butter and jelly together to create marbled effect. (It is fine to pull through top of batter.) Bake for 35 to 40 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.

Notes: You can use crunchy or smooth peanut butter, but I recommend the sugar added peanut butter like JIF or Skippy.

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