PB&J Blondies

In a throwback to your favorite childhood lunchbox item, we added luscious swirls of grape jelly and extra peanut butter to the top of our peanut butter-rich batter. Swap out the grape jelly for your favorite flavor. Find more ways to dress up your blondies in our May/June 2019 issue!

3.5 from 2 reviews
PB & J Blondies
Makes 12 blondies
  • 2 cups (440 grams) firmly packed light brown sugar
  • 1 cup (227 grams) unsalted butter, melted and cooled
  • 1 cup (256 grams) creamy peanut butter*, melted and divided
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 large eggs (100 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (160 grams) grape jelly
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, melted butter, ½ cup (128 grams) melted peanut butter, baking powder, and kosher salt until combined. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla. Stir in flour just until combined. Spread batter into prepared pan.
  3. In separate heatproof bowls, microwave remaining ½ cup (128 grams) peanut butter and grape jelly in 5-second intervals until warm. (Do not heat either for more than 15 seconds. You do not want them to be liquid.) Drop slightly warmed peanut butter and jelly in alternating tablespoonfuls across the top surface of the batter, making sure to reach the edges. Using the tip of a butter knife or small offset spatula, swirl peanut butter and jelly together to create marbled effect. (It is fine to pull through top of batter.) Bake for 35 to 40 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.
*We used Jif Creamy Peanut Butter, but you can also use crunchy peanut butter for additional texture.


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    • Hey Shelley,

      Once baked, a typical blondie freezes very well because of its high butter content. However, because these blondies have jelly and peanut butter swirled on top, the texture of those two toppings will change once frozen. The taste of the blondies will be fine–the texture just might be a little affected. If you’d like a good recipe for blondies that freeze very well without any change to texture, try our Bourbon Pecan Blondie recipe: https://www.bakefromscratch.com/bourbon-pecan-blondies/

  1. This recipe is soo good! I have baked many a blondie, and this one is stellar! Thank you for producing such good content. Your magazine and cookbooks are all in my collection.

  2. I just made this recipe and the brownie batter came out more like a dough. Is it supposed to be? Also, I melted the peanut butter and jelly for no longer than 15 seconds and it was not melted enough and clumpy when I went to do the drizzle. What is your solution?

    • Hi Jack,

      Thanks for reaching out! Blondie batter is typically a thicker batter, but if it appears too thick to work with there are a few variables that we can dive into. First, for the method of measurement, we recommend using a scale for accuracy as measuring cups and spoons can have a good amount of variability. Second, the brand of peanut butter may affect the moisture of the batter, as some are more viscous than others. We used a brand similar to the consistency of Jiff. Lastly, you’ll want all your ingredients to be close to room temperature. Adding cold eggs, for example, will cause the butter and peanut butter to firm up, creating a more doughy batter. For the peanut butter and jelly topping, try melting an additional 5 seconds to see if you can get the pourable consistency. The environmental temperature, initial ingredient temperatures, and microwave power can change these results, but we also don’t want to burn the topping. I hope some of this helps, and we would love to hear how they turned out!

  3. Came out beautifully. Made them for my coworkers and they disappeared. Also made woopie pies with the leftover batter I had using a large cookie scoop on parchment paper and they baked up perfectly. So, versatile blondie base. Delicious!


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