I had to keep the blondies much longer in the oven, and as a result, the bottom and edges were burnt, and the tester still wouldn't come clean (as indicated in the recipe). You could use either jam or jelly for these blondies. Nevertheless, it was quite memorable. I had the same problem with the 35-40 minutes of baking time, which was indeed, not enough. My coordination was on point. Mix the peanut butter batter in a large bowl until smooth. in convection oven to get them baked, and as others have said, to get them set in the middle, the sides were beginning to get a bit too brown. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Make the “jelly” by blending the ingredients together, then simmer it on the stove until thickened. Beat until smooth. 1/2 cup (1 stick) unsalted butter, melted, plus more for pan, 1 tablespoon chopped honey-roasted peanuts. Required fields are marked *. I find it embarrassing for Bon Appetit, and it makes me wonder what are the food editors paid for, if they are not courteous enough to test appropriately their recipes. Step 4. When swirling the peanut butter and jelly for the topping, don’t swirl too deep. Whisk together 2 large eggs, 1 1/2 cups light brown sugar, 3/4 cup smooth peanut butter, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract; fold in dry ingredients. A hit with everyone. A 9-inch pan will yield a pretty thin bar. I lined pan with parchment. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Chocolate Peanut Butter Protein Bars (Vegan and Gluten Free) ». These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement. The Café Sucre Farine. If you don't know what that is (it probably means you actually had/have style), it's two polos with both of them "popped" simultaneously. If you make these in a round pan, grease the pan well and line it with parchment paper. Line a 9" x 13" pan with parchment paper. Scrape batter into a buttered 8x8" baking pan. Next time I will work on getting it more evenly distributed. Spread evenly in prepared pan. Peanut Butter Blondies are dense, chewy and full of wonderful peanut butter. i used parchment paper to bake which was easy clean up and remove from pan. Creamy peanut butter gives them a lot of rich thick texture and so much flavor. I went to Copley High School, in Akron OH (go Indians!). Home » Recipes » Peanut Butter and Jelly Blondies. agree with first review-needs more baking time 40-45 min. Beyond decadent. I think natural peanut butter may be too oily. Whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Your email address will not be published. I found this recipe for Peanut Butter and Jelly Blondies in a recent Bake from Scratch magazine. Always remember, you can never have too much peanut butter. There is a really good amount of peanut butter in the base of the blondie. Pour the batter into a lined 8×8″ pan, but set 1/2 cup of the batter aside for later. Distribute the jam in 8 (1/2 tablespoon) dollops over batter in the pan. Fold in the and peanut butter chips and chopped strawberries. Bake at 350°F until a tester comes out clean, 35–40 minutes. I don't remember all of them but I have a specific memory of my very first day of freshman year high school. These Peanut Butter and Jelly Blondies will be a hit with kids of all ages! Sprinkle with flaky sea salt. That would be one epic first day of school meal. Preheat oven to 350 degrees (F). Stir into peanut butter mixture. Peanut butter ups the ante on chewy, caramel-like blondies in this quick and easy dessert recipe. TOP surface evenly with teaspoonfuls of jam. This rich, sweet dessert bar had a gooey center with crispy edges. I used regular creamy peanut butter (Skippy) for these bars. also, don't drop the dollop in one spot, sprinkle it across the batter. I was kinda amazed, in a really good way. Bake the blondies for 15 minutes then cover the pan with foil and bake for another 15-18 minutes, or until they're light brown on the edges and top. These were rich and delicious, and I probably will make them again since they are very easy to make. 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.