Now that the holidays are over and I’m back to working my normal, everyday schedule at my job again- that means it’s also back to weekly meal prep since I’m still doing everything remotely. The other day, while taking an inventory of my cupboards and refrigerator before I planned to pick up a few things at the local grocery store- I noticed that I still had full, untouched jars of peanut butter and raspberry jam.
While I briefly contemplated having an old fashioned bagged lunch-style sandwich- I realized there’s a pretty fun dessert spin on PB&J I hadn’t made in a long time- and opted to incorporate these quick, easy and delicious blondies into my daily lunch plans, instead.
In under an hour- you can whip up 12 of these to serve or simply enjoy for yourself!
WHAT YOU’LL NEED:
12 BLONDIES:
- ¾ cup unsalted butter, at room temperature
- ½ cup peanut butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup seedless raspberry jam
WHAT YOU’LL DO:
1. Preheat the oven to 350°F. 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. Use scissors to cut the paper at the corners so it lies flush inside the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing on medium speed until well combined. Scrape the bowl well, then add the vanilla extract and mix to combine.
4. Add the flour, baking powder, baking soda and salt; mix just until incorporated. Scrape the bowl well, then transfer to the prepared baking pan. Spread the batter into an even layer.
5. Transfer the jam to a disposable pastry bag (or a small zip-top plastic bag.) Cut a ¼-inch opening from the end (or at one bottom corner of the zip-top bag).Squeeze the jam onto the surface of the blondies in swirly loops.
6. Transfer the pan to the oven and bake until the edges are golden brown and the surface appears set, 20 to 25 minutes. Cool completely in the pan.
7. Use the excess parchment paper to help pull the blondies out of the pan, then use a knife to cut into 12 even pieces.
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I love a fun and unique twist on a classic favorite- especially one that I can divide up and store as little treats for myself throughout the remainder of my week when I have a sugar craving and don’t want to go overboard with cookies or candy.
I’m thinking I may attempt these with blueberry jam the next time I cook up a batch- especially since it gives me a reason to visit one of my local, year-round farm stands to pick up a jar!
xo
Coffee & Chiffon 