Gluten Free PB&J Blondies
Description
Throwback to a childhood (okay adult too) favorite! Is there honestly anything better than a piece of toast smothered in delicious warm peanut butter and jelly? I mean, it’s a classic for a reason. The peanut butter swirls on top of the peanut butter blondies stay ooey and gooey even after baking and the jam lends a much appreciated pop of flavor and brightness. Nostalgia in every bite. Enjoy!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 38 minutes cook time
- 90 minutes chill time
Recipe
Makes an 8×8” pan, double the recipe for a 9×13” pan
Ingredients
For the blondies:
1/2 cup (113g) butter
1/4 cup (60g) peanut butter
1 cup (200g) brown sugar
1 egg+1 egg yolk
1 teaspoon (5ml) vanilla extract
1/2 teaspoon (2.5g) baking powder
1/8 teaspoon salt
1 1/4 cups (162g) gluten free flour blend
For the topping:
1/4 cup (60g) peanut butter
1/4 cup (60g) jam of choice (I used raspberry)
1. Preheat oven to 350° F. Line an 8×8” baking pan with parchment paper then spray with nonstick cooking spray. Allow the parchment to hang over two of the sides. This will help you remove the blondies from the pan later!
2. Add butter to a medium, microwave safe bowl. Microwave until melted, about 45 seconds.
3. Add peanut butter and stir until fully combined.
4. Stir in brown sugar, egg, egg yolk and vanilla.
5. Add baking power, salt and gluten free flour and stir until just combined.
6. Transfer blondie mixture to prepared pan and smooth with spatula to even it out.
7. Add peanut butter and jelly separately to two small microwave safe bowls.
8. Microwave peanut butter and jelly for 10-15 seconds until just warm. This will make it easier to swirl on top of the blondie batter.
9. Add small spoonfuls of peanut butter randomly on top of the blondie batter. Then repeat with small spoonfuls of jelly. Leave some of the blondie batter showing.
10. Using a knife or toothpick, gently swirl the peanut butter and jelly together. Do this just on the surface of the blondie batter- you don’t want to dip the knife into the actual batter.
11. Bake at 350°F for 33-38 minutes, or until the center is just set and does not jiggle when gently shaken.
12. Allow blondies to cool in the pan for 90-120 minutes before removing. I let mine cool further on a wire baking rack.
13. Once cool, slice and enjoy! Leftovers can be wrapped in plastic wrap then frozen in an airtight container.
Makes an 8×8” pan, double the recipe for a 9×13” pan
Ingredients
For the blondies:
1/2 cup (113g) butter
1/4 cup (60g) peanut butter
1 cup (200g) brown sugar
1 egg+1 egg yolk
1 teaspoon (5ml) vanilla extract
1/2 teaspoon (2.5g) baking powder
1/8 teaspoon salt
1 1/4 cups (162g) gluten free flour blend
For the topping:
1/4 cup (60g) peanut butter
1/4 cup (60g) jam of choice (I used raspberry)
1. Preheat oven to 350° F. Line an 8×8” baking pan with parchment paper then spray with nonstick cooking spray. Allow the parchment to hang over two of the sides. This will help you remove the blondies from the pan later!
2. Add butter to a medium, microwave safe bowl. Microwave until melted, about 45 seconds.
3. Add peanut butter and stir until fully combined.
4. Stir in brown sugar, egg, egg yolk and vanilla.
5. Add baking power, salt and gluten free flour and stir until just combined.
6. Transfer blondie mixture to prepared pan and smooth with spatula to even it out.
7. Add peanut butter and jelly separately to two small microwave safe bowls.
8. Microwave peanut butter and jelly for 10-15 seconds until just warm. This will make it easier to swirl on top of the blondie batter.
9. Add small spoonfuls of peanut butter randomly on top of the blondie batter. Then repeat with small spoonfuls of jelly. Leave some of the blondie batter showing.
10. Using a knife or toothpick, gently swirl the peanut butter and jelly together. Do this just on the surface of the blondie batter- you don’t want to dip the knife into the actual batter.
11. Bake at 350°F for 33-38 minutes, or until the center is just set and does not jiggle when gently shaken.
12. Allow blondies to cool in the pan for 90-120 minutes before removing. I let mine cool further on a wire baking rack.
13. Once cool, slice and enjoy! Leftovers can be wrapped in plastic wrap then frozen in an airtight container.