If you’re craving a dessert that perfectly balances nutty peanut butter with the sweetness of berry jam, these PB & J Blondies are just what you need. They’re chewy, gooey, and totally indulgent! Plus, they come together in no time, and you don’t even need a mixer!
There’s something so nostalgic about the peanut butter and jam combo. Growing up, peanut butter and strawberry jam were pantry staples in my house. I loved making simple PB&J sandwiches with soft bread, a classic that never gets old! But this time, I decided to turn that childhood favorite into dessert squares, and let me tell you, these blondies are so heavenly!
The first thing you notice when you take a bite is the yummy flavor, then comes the texture. They’re soft and fudgy in the center with just the right amount of chew around the edges. The peanut butter gives them a rich, nutty depth, while the jam swirls bring a bright, fruity sweetness. I use strawberry jam because that’s my favorite, but raspberry or blueberry would be just as delicious!
And the best part? They come together in no time, ridiculously easy to make, and no mixer needed! When I pulled them out of the oven, the whole kitchen smelled like toasted peanuts and warm caramel. I could barely wait five minutes before cutting a warm piece, and it was pure heaven!
WHY YOU’LL LOVE THESE PB & J BLONDIES
- Crowd pleaser! Kids and adults both go back for seconds or thirds!
- Peanut butter and jam is a classic for a reason! The nutty richness of peanut butter pairs perfectly with the sweet-tart brightness of jam. A nostalgic match made in dessert heaven.
- Soft and fudgy in the center with just the right amount of chew around the edges. Every bite has that melt-in-your-mouth, gooey texture that makes it hard to stop at one square.
- No mixer, no fancy tools, and no fuss! You can whip up the batter in one bowl, swirl in your favorite jam, and have warm blondies ready in under an hour.
- You can use whatever jam you love! Strawberry, raspberry, blueberry, even grape.
INGREDIENTS NEEDED & NOTES
Flour – Just a regular all-purpose flour, no fancy flour needed!
Leavening agent – You’ll need baking powder to help these blondies rise a little, so they have a nice texture and crumb to your finished blondies.
Salt – This will do the job of balancing out the flavor.
Butter – The base ingredient for a rich and moist blondie. You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my cake to taste too salty. If you use salted butter, skip the added salt in the recipe.
Peanut Butter – I prefer to use creamy smooth, but you can use crunchy peanut butter too! Don’t use natural peanut butter, it doesn’t work well on this recipe.
Jam – I love strawberry jam for this recipe, but feel free to use whatever jam you love! Strawberry, raspberry, blueberry, even grape.
Eggs – You’ll need 2 large eggs. Make sure the eggs are at room temperature! The eggs helps bind everything together while adding moisture
Vanilla – Just a splash of vanilla enhances all the flavors beautifully.
Sugar – This recipe uses brown sugar and granulated sugar. This sugar combo gives these blondies their caramel-like sweetness. Light or dark brown sugar both work here, but dark will give a deeper flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- Large mixing bowl
- A whisk or electric mixer
- 8-inch square baking pan
- Parchment paper
- Rubber spatula
- Kitchen scale or measuring cups and spoons
- blondies texture
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE PB & J BLONDIES
(Be sure to check the printable recipe card below)
Peanut Butter Blondies:
- 218g (1+3/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150g (1+1/3 sticks) unsalted butter, melted
- 160g (2/3 cup) creamy peanut butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 110g (1/2 cup) brown sugar
- 50g (1/4 cup) granulated sugar
Topping:
- 4-5 tablespoons strawberry jam
- 3 tablespoons peanut butter
Here’s how to make these PB & J Blondies:
Preheat the oven to 350°F. Line an 8 x 8 pan with parchment paper and set aside.
In a large mixing bowl, whisk together the eggs, vanilla extract, brown sugar, and granulated sugar until foamy and well combined. About 2 minutes.
Add the peanut butter and melted butter. Continue to whisk until just combined, then add the flour, baking powder, and salt. Fold together until well combined and no clumps of flour remain. Do not over mix the batter.
Pour the batter into your prepared baking pan. Drop the jam and peanut butter on top of the batter and use a butter knife to make big swirls.
Bake for about 30 minutes or until the blondies are set, puffed up, and golden brown on the edges. The middle will look slightly undercooked, but they will continue to cook as they cool!
Let the blondies cool to room temperature. Once the blondies are cool, cut into 9 squares and enjoy!
TIPS FOR MAKING THE BEST PB & J BLONDIES
- Make sure the peanut butter and eggs are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without chunks of cold peanut butter or flecks of eggs.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- To make a nice big swirls, do not over-swirl the peanut butter and jam.
- Keep your eyes on the blondies while baking, at least check the blondies 5 minutes earlier. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
- Do not over-bake! You’ll now it’s done when the edges puffed up, set, and golden brown, but the center will look slightly undercooked.
HERE’S HOW TO STORE THE LEFTOVERS
- I highly recommend enjoying these blondies fresh, warm right out of the oven, and slightly underbaked so that the center is extra gooey.
- If you have leftovers or you want to keep these blondies for later, cover them tightly with plastic wrap and store it in the fridge for up to 5 days.
- You can also freeze these blondies! I recommend cutting it into individual slices. Wrap each piece with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
PB & J Blondies
If you’re craving a dessert that perfectly balances nutty peanut butter with the sweetness of berry jam, these PB & J Blondies are just what you need. They’re chewy, gooey, and totally indulgent! Plus, they come together in no time, and you don’t even need a mixer!
Ingredients
Peanut Butter & Jam Blondies:
- 218g (1+3/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150g (1+1/3 sticks) unsalted butter, melted
- 160g (2/3 cup) creamy peanut butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 110g (1/2 cup) brown sugar
- 50g (1/4 cup) granulated sugar
Topping:
- 4-5 tablespoons strawberry jam, room temperature
- 3 tablespoons peanut butter, room temperature
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the eggs, vanilla extract, brown sugar, and granulated sugar until foamy and well combined. About 2 minutes.
- Add the peanut butter and melted butter. Continue to whisk until just combined.
- Ad the flour, baking powder, and salt. Fold until well combined and no clumps of flour remain. Do not over mix the batter.
- Pour the batter into your prepared baking pan. Drop the jam and peanut butter on top of the batter and use a butter knife to make big swirls.
- Bake for about 30 minutes or until the blondies are set, puffed up, and golden brown on the edges. The middle will look slightly undercooked, but they will continue to cook as they cool!
- Let the blondies cool to room temperature, or at least 1 hour. Once the blondies are cool, cut into 9 squares and enjoy!