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Bon Appétit

Salted Peanut Butter and Jelly Blondies

3.7

(191)

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Danny Kim

“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor

Recipe information

  • Yield

    Makes 16 Servings

Ingredients

½

cup (1 stick) unsalted butter, melted, plus more for pan

1¼

cups all-purpose flour

1

teaspoon baking powder

1

teaspoon kosher salt

2

large eggs

1½

cups light brown sugar

¾

cup smooth peanut butter

1

teaspoon vanilla extract

2

tablespoons strawberry jam

1

tablespoon chopped honey-roasted peanuts

Flaky sea salt (such as Maldon)

Preparation

  1. Whisk together 1 ¼ cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Whisk together 2 large eggs, 1 ½ cups light brown sugar, ¾ cup smooth peanut butter, ½ cup melted unsalted butter, and 1 tsp. vanilla extract; fold in dry ingredients. Scrape batter into a buttered 8x8" baking pan. Dollop with 2 Tbsp. strawberry jam; top with 1 Tbsp. chopped honey-roasted peanuts. Bake at 350° until a tester comes out clean, 35-40 minutes. Sprinkle with flaky sea salt.

Nutrition Per Serving

Calories (kcal) 250 Fat (g) 13 Saturated Fat (g) 4.5 Cholesterol (mg) 40 Carbohydrates (g) 32 Dietary Fiber (g) 1 Total Sugars (g) 22 Protein (g) 5 Sodium (mg) 170
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Reviews (191)

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  • BAKE IN A 9x13 DISH instead of the 8x8 with the same measurements and the same baking time; I only had a 9x13 on hand but read the reviews ahead of time and thankfully went with that; they came out like normal blondies/brownies, cooked all the way through with crispy edges and chewy middle. PS. I used a combination of half-half almond butter and tahini to make them peanut free but with a really peanuty taste.

    • Tyler Daniels

    • Philadelphia, PA

    • 1/15/2021

  • Recipe needs to be adjusted. I have had it in the oven for an hour and 7 minutes at this point, 27 min longer than the recipe calls for and it is still not done in the middle. Even with covering with foil I’m sure the edges will be tough now.

    • Anonymous

    • Raleigh, NC

    • 3/10/2020

  • Extremely disappointing. Flavor is great but like the other comments said, way too gooey. Edges caught way before the middle was finished. I covered it with foil and baked longer than suggested but only the corners were fully cooked. Center was practically liquid. At least the dogs loved all the peanut butter! Lol

    • Anonymous

    • San Antonio, TX

    • 1/3/2020

  • Mine turned out really chewy and delicious! I used a blend of gluten free AP flour and rice flour and it gave it a lovely depth of flavor. was super easy to mix as well. a keeper!

    • Anonymous

    • North Carolina

    • 5/20/2019

  • Very gooey. Almost seem not cooked. I will try refrigerating before cutting. 8x8 results in part of the middle not done. I tried doubling it in 13x9 - mistake! A lot of middle not cooked. Next time if doubling I will try 15x10. Any tips for me?? Thank you.

    • Lydia111

    • Virginia

    • 11/19/2017