Home
Recipes
Peanut butter & jelly blondies

Peanut butter & jelly blondie squares

Peanut butter & jelly blondies

Name: Peanut butter & jelly blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 150g salted butter cubed, plus extra for the tin; 100g crunchy peanut butter; 300g light brown soft sugar; 1 tsp vanilla extract; 3 eggs beaten; 220g plain flour; 1/2 tsp baking powder; 6-7 tbsp strawberry jam

Helena Busiakiewicz

Save recipe

Serves 16

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling and optional 1 hr chilling

A star rating of 3.4 out of 5.5 ratingsRate

loading...

Bake blondies with the moreish American combo of peanut butter and strawberry jam. Use any jam you like – strawberry, blackberry or plum will all work well

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic vanilla ice cream

A star rating of 4.4 out of 5.18 ratings

Black & white brownies

A star rating of 4.3 out of 5.31 ratings

Banoffee traybake

A star rating of 4.2 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

150g salted butter

cubed, plus extra for the tin
100g crunchy peanut butter
300g light brown soft sugar
1 tsp vanilla extract
3 eggs

beaten
220g plain flour
1/2 tsp baking powder
6-7 tbsp strawberry jam

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal262
fat12g
saturates6g
carbs33g
sugars22g
fibre1g
protein5g
salt0.38g

Method

step 1

Heat the oven to 180C/170C fan/gas 4. Butter a roughly 20cm square baking tin and line with baking parchment. Melt the peanut butter, butter, brown sugar and vanilla together in a large saucepan over a low heat, stirring occasionally until combined. Remove from the heat and leave to cool slightly.
step 2

Whisk in the eggs and a generous pinch of salt, then sift over the flour and baking powder, and fold in using a spatula until just combined. Pour the mixture into the prepared tin. Dot the jam over the top, then use a skewer to gently swirl it in and create a marbled effect.
step 3

Bake for 30-40 mins, or until the blondies are shiny on top with a gentle wobble in the middle. Leave to cool completely in the tin. If you like, chill the cooled blondies for 1 hr if you prefer them to be fudgy. Slice into 16 squares.

Recipe from Good Food magazine, January 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now