PB&J Blondies
These PB&J Blondies are crammed full of peanut butter, white chocolate chips and raspberry jam.
Servings: 16 Servings
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.
