© 2010-2020 Wow Media Products, Inc doing business as PureWow. Pastry chef Erin McDowell’s peanut butter and jelly blondies are making all of our snack-time dreams come true. I am not currently subscribed to PureWow.com, so please subscribe, I am already subscribed to PureWow.com, let me tell you the email address I used to subscribe, Please accept the terms and privacy statement by checking the box below. ½ cup (99 g) granulated sugar. After the chopped peanuts are sprinkled on top, the blondies go in the oven for 25-28 minutes, or until the edges look golden brown, and the marshmallow swirls look lightly toasted. 2 large eggs. Follow this up with dollops of the jam/jelly. Let it cool for at least 10 minutes before using. Bake for 25 to 28 minutes, or until the top is no longer glossy and the edges are golden brown. https://www.purewow.com/recipes/peanut-butter-jelly-blondies Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. 5. Create one here. Sign up for PureWow to get more ideas like these (It’s free!). As you can probably tell, these guys can be a little messy to eat. Aside from the deliciousness of this trio of flavors, what I love about these blondies is the variety of textures. Two-thirds of the dough gets evenly pressed into the bottom of the pan. Meet Jillian! “The key to getting a good swirl on top is to pipe on the jam,” McDowell, author of The Fearless Baker, tells us. Something heavenly! With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie … Copyright 2020 A baJillian Recipes | Site design handcrafted by Station Seven, View abajillianrecipesblog’s profile on Facebook, View bajillianrecipe’s profile on Twitter, View jillianhatsumi’s profile on Instagram, View bajillianrecipe’s profile on Pinterest, EGGNOG CREAM PIE - Rich, creamy, and phenomenally, This Sweet Potato Pie is rich, velvety, and topped, PUMPKIN CAKE WITH CARAMELIZED WHITE CHOCOLATE BUTT, NUTELLA CREAM PIE - Rich and creamy Nutella truffl. Add the flour, baking powder, baking soda and salt; mix just until incorporated. Now when it comes to the the jam or jelly, the flavor is totally up to you. Preheat the oven to 350°F. For starters, we have the peanut butter dough. 6. It’s ok if some of the fluff or jam is peeking through. With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie is in a class of its own. Are you sure you want to remove this item from your Recipe Box? Never created a password? Blueberry, Blackberry and Raspberry Soufflés, Photo: Mark Weinberg/Styling: Erin McDowell. You can also substitute any flavor of jam you’d like. 3. Plus, it just looks prettier! There’s truly no shortage of ooey gooey deliciousness in these Peanut Butter and Jelly Fluff Blondies. 4. However, I have a simple technique for making things a little less frustrating. Scrape the bowl well, then add the vanilla extract and mix to combine. Cool completely in the pan. Just a sweet girl who believes the world would be a better place if we focused all of our attention on food, rather than that silly politics stuff. Since marshmallow fluff is notoriously sticky, it’s definitely not the easiest ingredient to work with. Scrape the bowl well, then transfer to the prepared baking pan. Preheat oven to 350F. As the blondies bake, the marshmallow fluff puffs up and peeks through the cracks of dough. While the fluffernutter is absolutely BOMB as is, growing up, I also liked to add jam to my fluffernutter sandwiches. Transfer the jam to a disposable pastry bag (or a small zip-top plastic bag). Spoon dollops of the fluff evenly over the batter. Banana: You can sub in 1/4-1/3 cup of applesauce. This is especially true when it’s loaded with THREE times the peanutty goodness! Note: If you can’t find seedless raspberry jam, you can warm ½ cup (155 g) seeded jam in a small pot and then strain it to remove the seeds. So for this week’s recipe, I decided to take this heavenly throuple and make it into one beautiful blondie…. These salted peanut butter and jelly blondies are just what any peanut butter lover needs when they are looking for that instant craving fix. There’s truly no shortage of ooey gooey deliciousness in these Peanut Butter and Jelly Fluff Blondies. “But if you don’t have a piping bag, you can put the jam in a zip-top plastic bag, cut off one corner and then make big, swirly swoops all over with the jam.”. In the case of this "Salted Peanut Butter and Jelly Blondies", it is very obvious that the editor did not test thoroughly the recipe. Maple Syrup: Use your favorite liquid sweetener such as honey or agave. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and brown sugar together until smooth, about 30 seconds. Peanut butter blondies stuffed with marshmallow fluff and strawberry jam, and topped with peanuts and peanut butter chips! Mix in the vanilla. Grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing some excess paper to hang over the sides of the pan. But in my opinion, the messiest treats always make the best treats. Not only is the marshmallow fluff/jam layer super gooey at this point, but the blondies need more time to finish baking as they cool. Spread the batter into an even layer. Jelly: Use your favorite store bought jelly or use homemade chia jam! You could even strain out the seeds, if you want. Use scissors to cut the paper at the corners so it lies flush inside the pan. 2. Time: Ingredients: ¾ cup (170 g) unsalted butter, at room temperature. 2 teaspoons pure … I prefer to let the residual heat from the blondies, soften the chips slightly so that they stick to the blondies. All rights reserved. https://dinnerthendessert.com/peanut-butter-and-jelly-blondies Sprinkle the peanuts on top. The soft, almost underdone peanut buttery dough, the creamy pockets of marshmallow, the luscious swirls of jam, the crunchy peanuts, and the rich peanut butter chips…. I’m sure you could add the peanut butter chips right before baking, but I find that the chips tend to get a little burnt when I do that. With creamy marshmallow fluff and delicious peanut butter sandwiched between two soft slices of white bread, what’s NOT to love about this classic?? Servings: 12 blondies. It should not be considered a substitute for a professional nutritionist's advice. Use the excess parchment paper to help pull the blondies out of the pan, then use a knife to cut into 12 even pieces. 1/4 cup jam/jelly (I used strawberry jam). To the melted butter, add 1/4 cup peanut butter and heat for 30 to 45 seconds to soften the peanut butter. With a soft and doughy peanut butter blondie base, mouthwatering pockets of strawberry jam and marshmallow fluff, peanut butter chips, and toasty peanuts, this blondie is in a class of its own. I’m sure most of you are familiar with the legendary fluffernutter, aka, the dessert of ALL sandwiches. With a double dose of peanut butter in the blondies, a nutty brown butter chewy base and a touch of sweet from the dollop of jelly, these salted blondies are the classic PB & J sandwich reincarnated. I mean, if peanut butter and jelly/jam go well together, and peanut butter and marshmallow fluff go well together, why not ménage à trois the three spreads by combining them all into one phenomenal sandwich? Peanut Butter and Jelly Blondies Substitutions: Peanut Butter: Sub in any natural nut butter such as almond butter, cashew butter, or sunflower seed butter. There’s truly no shortage of ooey gooey deliciousness in these Peanut Butter and Jelly Fluff Blondies. Top with remaining batter by taking spoonfuls and flattening slightly, then placing them evenly over the fluff/jam layer. Once the blondies are out of the oven, you’ll need to wait AT LEAST an hour before slicing into them. Immediately after they come out the oven, peanut butter chips are sprinkled on top. We’ve always wondered what would happen if a brownie and a PB&J sandwich had a really delicious baby. Try to avoid getting the jam or marshmallow fluff too close to the sides of the pan, so that they don’t end up burning.