PBJ Blondies with Raspberries Recipe
Introduction
These PBJ Blondies with Raspberries combine the rich, nutty flavor of peanut butter with sweet raspberry jam and fresh raspberries for a delightful twist on a classic sandwich. Soft and chewy, they make a perfect treat for any time of day.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup raspberry jam
- 1.5 cups fresh raspberries
Instructions
- Step 1: Preheat your oven to 180°C (350°F) and line a square baking pan with parchment paper.
- Step 2: Melt the butter in a saucepan and cook until it turns golden brown and emits a nutty aroma.
- Step 3: In a mixing bowl, combine the browned butter with brown and granulated sugars until the mixture is smooth and glossy.
- Step 4: Add the egg, peanut butter, and vanilla extract to the sugar mixture, stirring well to incorporate.
- Step 5: Gently fold in the flour, baking powder, and sea salt until just combined.
- Step 6: Spread two-thirds of the batter evenly in the prepared baking pan.
- Step 7: Dollop the raspberry jam on top of the batter, then spread the remaining batter over the jam.
- Step 8: Use a knife to swirl the batter and jam together to create a marbled effect.
- Step 9: Scatter the fresh raspberries over the top, pressing them slightly into the batter.
- Step 10: Bake for 25 to 30 minutes, or until the center is just set.
- Step 11: Allow the blondies to cool completely before cutting into squares.
Tips & Variations
- For added crunch, sprinkle chopped peanuts on top before baking.
- Use crunchy peanut butter instead of creamy for texture.
- Substitute raspberries with fresh strawberries or blueberries for a different berry twist.
- Make sure not to overbake to keep the blondies soft and chewy.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter instead of creamy?
Yes, natural peanut butter works well but may make the batter slightly less smooth. Stir well before measuring to keep the texture consistent.
How do I prevent the raspberries from sinking?
Press the raspberries gently onto the surface after swirling the jam and batter. This helps them stay on top during baking.
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PBJ Blondies with Raspberries Recipe
- Total Time: 45 minutes
- Yield: 12 blondie squares 1x
Description
These PBJ Blondies with Raspberries combine rich, nutty peanut butter with sweet raspberry jam and fresh raspberries for a delightful twist on the classic peanut butter and jelly sandwich. The blondies have a golden-brown, buttery base with swirls of raspberry jam, topped with juicy raspberries for a fresh and fruity finish. Perfect as a dessert or snack, they offer a delicious balance of flavors and textures.
Ingredients
Blondie Base
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
Filling and Topping
- 1/2 cup raspberry jam
- 1.5 cups fresh raspberries
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) and line a square baking pan with parchment paper to prevent sticking and ease removal after baking.
- Brown Butter: Melt the unsalted butter in a saucepan over medium heat, cooking until it turns a golden brown shade and develops a nutty aroma. This step adds a rich, toasted flavor to the blondies.
- Mix Sugars and Butter: In a mixing bowl, stir the browned butter together with the brown sugar and granulated sugar until the mixture becomes smooth and glossy, ensuring the sugars begin to dissolve.
- Add Wet Ingredients: Incorporate the large egg, creamy peanut butter, and vanilla extract into the sugar-butter mixture. Mix thoroughly until everything is well combined and uniform in texture.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and sea salt. Mix until just combined to avoid overworking the batter, which could make the blondies tough.
- Layer Batter: Spread two-thirds of the blondie batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Add Jam Swirls: Dollop spoonfuls of raspberry jam over the batter layer, then spread the remaining batter over the jam. This layering will create delicious swirls inside the blondies.
- Create Marble Effect: Using a knife, gently swirl the top layers together to create a marbled pattern, avoiding mixing them completely for visual appeal.
- Add Fresh Raspberries: Scatter the fresh raspberries over the top of the batter and press them slightly into the surface so they adhere well during baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the center is set but still slightly soft to the touch. Avoid overbaking to keep the blondies moist.
- Cool and Serve: Allow the blondies to cool completely in the pan before lifting out using the parchment paper. Cut into squares and serve.
Notes
- Be careful not to burn the butter when browning; it should be golden with a nutty aroma but not dark or smoky.
- Fresh raspberries can be substituted with blackberries or blueberries for a different flavor profile.
- For easier cutting, chill the blondies in the fridge after cooling to firm them up.
- If raspberry jam is unavailable, strawberry or mixed berry jam can be used instead.
- Use parchment paper that extends beyond the pan edges to easily lift the blondies out after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: PBJ blondies, peanut butter blondies, raspberry blondies, peanut butter and jelly dessert, raspberry jam dessert, baked blondies
