These PB&J Blondies are crammed full of peanut butter, white chocolate chips and raspberry jam.
I am obsessed with these Peanut Butter and Jam Blondies! They are insanely delicious and the absolute perfect treat for anyone who love peanut butter.
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Square Tin
I made these in a 9” x 9” square cake tin. It is the perfect size for tray bakes like blondies, you can cut them into 16 perfectly sized portions.
I use a springform tin just because I find it easier to get the blondies out of the tin once they are baked. My go-to tins are normally either springform or loose-bottomed, both will work for this recipe.
If your square tin isn’t loose-bottomed or springform just make sure that you line the bottom and the sides with baking parchment so that the blondies don’t get stuck, and they are easier to get out.
Blondies
I like to think of blondies as white chocolate brownies. They both have a lovely gooey soft centre.
With brownies, you would normally melt together dark chocolate and butter. The only chocolate I use in blondies, however, is white chocolate chips folded through.
Blondies although they are packed full of white chocolate kind of have a more caramelly flavour to them. They are utterly moreish.
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In the blondie recipe, I use a mixture of light brown sugar and white granulated sugar. The light brown sugar gives the blondies a lovely caramelly flavour, and the white granulated sugar helps make the blondies lovely and fudgy.
With blondies I always start similarly to how I would make a cake; creaming together the butter and both sugars.
This helps incorporate air into the blondies and helps them rise, before adding in the remaining ingredients.
Peanut Butter
So, the main flavour of these blondies is peanut butter. I used a crunchy peanut butter spread but a smooth one would work perfectly well too; it just depends on your own preference.
The peanut butter does make the blondies quite dry which is why I have added in some milk. I do this in my peanut butter cake and my PB&J cupcakes to add extra moisture to the blondies and it works so well.
Raspberry Jam
I only added Raspberry Jam to these blondies but you could add some fresh raspberries to the batter too. Just fold them through once you have added in all the ingredients.
I poured half the mixture into the square tin and then added heaped tablespoons of raspberry jam to the mixture before swirling it through using a skewer. I repeated using the remaining blondie batter and raspberry jam.
Peanut butter and raspberry jam are such a fab combination the slightly salty and rich flavour of the peanut butter pairs so well with the sweet and tart flavour of the raspberries.
Baking
Bake the blondies in a preheated oven. It is super important that the oven is preheated before baking. Not preheating the oven can cause lots of different problems with the blondies but can also cause you to become ill.
You will know the blondies are ready when they are golden brown in colour and have a very slight wobble to them.
I bake mine in the oven for 25-30 minutes, but every oven is different. Ovens run at different temperatures, even if you set an oven to the correct temperature, it is worth investing in an oven thermometer to ensure it is at the correct temperature. Keep an eye on the blondies after 25 minutes to ensure that they aren’t under or overcooked.
Alternatives
You could use another flavour of jam if you don’t like raspberry.
Equipment
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PB&J Blondies
Ingredients
For the Blondies
- 225 g Unsalted Butter or Stork
- 225 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 200 g White Chocolate Chips
- 200 g Peanut Butter
- 50 ml Whole Milk
- 200 g Raspberry Jam
Instructions
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 9-inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and vanilla extract, chocolate chips, peanut butter and milk and mix again.
- Pour half the mixture into your cake tin. Add half the raspberry jam on top. I did this by randomly adding heaped tablespoons of jam on top of the mixture.
- Using a cake skewer swirl the jam through the mixture.
- Add the remaining blondie mixture and the remaining raspberry jam on top. Again swirling the jam through the mixture.
- Bake in the oven for 25-35 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.
Notes
- These PB&J Blondies will last around 5+ days in an airtight container at room temperature.
