Peanut Butter and Jelly Blondies


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Peanut butter and jelly never gets old. Especially when it’s baked into bars.

I made these blondies while I was in Aruba but held off on posting them until now because I made them on the heels of these Coconut White Chocolate Chip Blondies and didn’t want to overwhelm anyone with blondies.

Peanut Butter and Jelly Blondies

I tweaked my go-to blondie recipe and the simplicity of melting a stick of butter in the microwave, adding peanut butter, brown sugar, an egg, vanilla, flour and giving it a stir makes this such a fast batter to make.

I like simple one-bowl recipes with batters that are ready to be baked in five minutes almost as much as I like PB&J.

Peanut Butter and Jelly Blondies stacked

Before baking, I added a couple big dollops of peanut butter and jelly to the surface of the batter and marbled it with a knife.

I love swirls. Especially swirls of two of my favorite ingredients mish-mashed together. Just be careful when you’re swirling not to get too carried away or you’ll end up with more muddy-mess than swirly-ness.

Peanut Butter and Jelly Blondies stacked

I used peanut butter twice; both incorporated into the batter and swirled on top so they chock full of peanut butter flavor. If I’m eating a peanut butter cookie or a peanut butter blondie, I want to really have that punch of peanut butter and these do just that.

Because only brown sugar and no granulated sugar is used, not only are they incredibly moist, soft, and dense, but the blondies take on caramel-flavored tones.

I’m also a fan of jelly in every bite. I am never stingy with jelly and the blondies are no exception. The sweet jelly balances the saltier peanut butter perfectly.

Peanut Butter and Jelly Blondie

The recipe is a 30 minute project from start to finish and makes a modest 8-by-8 inch pan so you won’t be forced to consume a huge batch of PB & J.

Although I can think of worse things.

Peanut Butter and Jelly Blondies


Peanut Butter and Jelly Blondies

Makes an 8-by-8-inch pan, 9 generous squares

1/2 cup butter, melted (1 stick)

1/4 cup creamy peanut butter, melted

1 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 to 1/3 cup creamy peanut butter

1/4 to 1/3 cup jelly (strawberry, grape, raspberry, cherry)

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add 1/4 cup peanut butter and heat for 30 to 45 seconds to soften the peanut butter. Stir until  the melted butter-peanut butter mixture is smooth and combined. Add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

To the top of the batter, add 1/4 to 1/3 cup peanut butter, dolloped out in 4 or 5 tablespoon-sized mounds. Add 1/4 to 1/3 cup jelly, dolloped out in 4 or 5 tablespoon-sized mounds. Using a knife, marble the peanut butter and jelly in a zig-zag pattern, up and back, back and forth, across the pan until peanut butter and jelly is dispersed and marbled; do not over-do it or surface will look muddy rather than swirled or marbled.

Bake for 22 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Allow blondies to cool for at least 45 minutes before slicing and serving. Store blondies in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

The blondies are ripe for substitutions and variations. Add about 1 cup of any of the following stirred into the batter: peanut butter, chocolate, butterscotch, or white chocolate chips; toffee bits, fresh or frozen fruit including cherries, blackberries, raspberries, blueberries; diced or whole peanuts, slivered almonds; diced candy such as Peanut Butter Cups, Reese’s Pieces, Peanut M&Ms, Peanut Butter M&Ms or whatever strikes your fancy.

To keep gluten-free, use your favorite gluten-free flour blend.


Peanut Butter and Jelly Blondies

Peanut Butter and Jelly Blondies

Related recipes:

Chocolate Chip and Cherry Blondies – thanks to many of you who’ve made these and reported back; you can use any fruit, fresh or frozen, including peaches, nectarines, blueberries, strawberries

Chocolate Chip and Cherry Blondies

Coconut White Chocolate Chip Blondies with Chocolate Drizzle

Coconut White Chocolate Chip Blondies with Chocolate Drizzle stacked

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – If you don’t like coconut, go for this version rather than the one above

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting stacked

Strawberry Jelly Rolls – Full of jelly and a sneaky shortcut is used so these are ready from start to finish in under 15 minutes

Strawberry Jelly Rolls

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – They taste like an Entenmann’s-brand danish and are a snap to make

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares

Do you like peanut butter? Jelly?

I love them both, big time.

All peanut butter recipes here

All peanut butter and jelly recipes here

The only combo that could possibly trump PB & J is PB & Chocolate.

However, both PB & J and PB & C have their time and place.

Any favorite dessert recipes using either peanut butter or PB & J?

Feel free to link them up.

Have a great week!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Wow these look so tasty! I love the different take on the traditional blondie recipe. :) I must make!

  2. i am a pb&j fanatic and these are so delicious! i’ve made them twice: once with black raspberry jam and once with blueberry preserves. they’re super easy to throw together – don’t even have to use my kitchenaid. i live alone so i appreciate that they don’t make a ton of bars (i’d totally eat them all). thanks, averie! so glad pinterest lead me to your site; i can’t wait to try your other recipes.

    1. Thanks for making these twice and for coming back to LMK! And yes, I love that they’re so fast and easy to throw together too. Dirtying a mixer for such a small pan seems ridiculous to me too and I always try to bake with smaller portions in mind. We don’t need huge pans of anything either, considering how frequently I bake. Please come back and share and LMK if you try any other recipes!

  3. My husband wanted something sweet last night so I immediately pulled up your site and went straight to the dessert section! I ended up making these blondes and they are so yummy! It turns out that I didn’t have enough flour (only about 1 cup vs. the 1.25 cups called for) but that just meant that my blondes were more peanut buttery tasting and that’s NEVER something to complain about! Delicious!

    1. Oh they sound great and that quarter cup of flour probably was a blessing….extra buttery, moist, and peanut buttery. Can’t complain and so glad you and your hubs liked them and also that the 6×10 pan worked. Thanks for taking the time to come back and tell me!

  4. These look amazing!!! I wanted to make them for Christmas, but was wondering if you have ever made them in a 9 x 13 pan or do you always make them in the 8 x 8?

    1. I always make them in an 8×8 pan. I make so many desserts, we don’t need 9×13 of anything! But you could likely double the recipe with a 9×13 pan – or just bake it twice in two 8×8’s if you have two.

      1. I made mine in a 6×10 last night, which is basically the same as an 8×8, and it worked perfectly.

  5. I’m so anxious to taste these, but they’ve been in the oven for about 35 minutes and still not done. I mean totally soggy middle. But my house smells amazing.

    1. Then your oven is running a little cool or you have really oily PB or really wet jelly or…I dunno…just bake until they’re done & enjoy!

  6. I just made these this afternoon and they are delish!! Thanks for another great recipe, Averie. :)

  7. I Just made these (Peanut Butter and Jelly Blondies) but I substituted the flour with 1 and 1/4 cups of Bob’s Red Mill, and 1 Tbsp of Xanthan Gum to make it G Free!! They were delicious!! Thanks! ♥

  8. For some inexplicable reason, I used to go bat crazy whenever we had Smuckers stripes PB&J or uncrustables around the house. Most of my friends think I’m off my rocker for loving PB&J as much as I do, so if I make this, I might have to eat the entire thing myself–not that I’m complaining!

  9. Averrriiiiieeee. I might not be the biggest sweets eater but THIS killeth my soul. In a hot, hot way.

    1. Well for you to be killeth in a hot way is high praise b/c I know you are a savory not sweets girl!

  10. These look fantastic. I have a weakness for blondies and this variation needs to happen sooner than later! Thanks for the inspiration. Have a GREAT night!

  11. I LOVE how cute and swirly these look! I’m sure they taste amazing too. My kids might need to find these in their lunches this week.

  12. Oh my goodness Averie, this post is jam-packed with goodness (bad pun not intended)! I don’t really love PB&J sandwiches, but love PB&J together in so many other recipes. Blondies, mmmm.

  13. Holy yum, these look like fudge they’re so rich! Such an amazing combo, I have to try this recipe asap.

    1. Thanks for all your comments today! And yes, very fudge-like b/c I dont use any baking soda/powder which keeps them denser and more like PB fudge!

  14. What a perfect back to school/after school snack! These bars look so good they almost make me wish I was dusting off my Trapper Keeper and heading back to school… almost.

    And you’re totes right: PB&J NEVER GETS OLD. NEVER. EVER.

    1. Trapper Keeper!!!!!!! OMG I was the queen of them!! There were years I’d have my mom go to like 7 Targets to find the soldout and elusive T.K. that I had my heart set on. I cannot tell you how much I loved my T.K.’s. I was so organized and neat and to NOT have the T.K. in full swing was just heresy! Thanks for the memories :)

  15. These blondies look like perfection, Averie! And PB&J is perfect for back-to-school season ;)

  16. It’s never a problem to overwhelm me with blondies!!!! I don’t eat chocolate so I’m all about the blondie and these look utterly fantastic. Why do I not have an 8×8 baking pan? I need to remedy that, pronto. :)

  17. These look like the perfect consistency – rich and heavy, not cakey, and bordering on fudge. As a good brownie/blondie should!

  18. You can overwhelm me with blondies any day of the week!!! I love them a little too much for my own good. I am also loving that you put a double dose of peanut butter into these fabulous bars. I like to be able to know that I am eating pb in my goodies. And your swirls and photography is perfection!!!

    1. Thanks, Jocelyn for the nice comment and yes, they are full of PB. Nothing worse than a Pb cookie or pb-anything that I think, hmmm…was that REALLY pb in there or just an illusion? No illusion or guesswork, here!

  19. Your bar recipes get me. Every. Single. Time. Since I can’t have one of these rightthisveryminute I’m considering walking downstairs for a spoonful each of peanut butter and jelly. Wouldn’t be the same though…

  20. Oh my gosh, this looks out of this world!!! I would LOVE these! The only issue I would have is I would eat the whole pan!

  21. I’m pretty sure it’s not possible to overwhelm us with blondies. :) I have quite the stockpile of PB right now, I suppose that’d be a good enough excuse to make some PB&J blondies. ;)

  22. These are to die for Averie! And I don’t even like jelly – but I’d inhale these for sure.

  23. I’ve still never tired a blondie. I keep meaning to though. I don’t like brownies b/c of the chocolate, but a blondie? That sounds like a big super soft cookie.

    1. ” I don’t like brownies b/c of the chocolate” <-- are you sure we can still be friends? That statement does not compute! :)

  24. I love peanut butter and jelly, though I like jelly a little better. These blondies look so yummy. I love that you swirled extra peanut butter on top, because like you, I want my peanut butter desserts to actually taste like peanut butter. My favorite peanut butter recipe is the Reese’s Pieces Muffins I made not too long ago and already want to make again: And if you’ve never made this microwave peanut butter fudge using Alton Brown’s recipe, you have to give it a try, I know you would love it, everyone goes totally crazy for it:

    1. Ive made fudge like that in the micro, yes! It’s so good and so easy! Not that exact recipe & ratios but really any time you combine PB and powdered sugar, you can’t go wrong :)

      And your muffins look great. The tops are so domed and perfect looking!

    1. They’re an easy one to substitute for with GF flour so I think you’ll be totally in business. Keep me posted!

  25. Love all that marbled PB&J and the dense, fudgy look on the inside! I just took a loaf of zucchini banana bread out of the oven–can’t wait for it to cool so I can glaze it with that browned butter cream cheese goodness!!

    1. You made the bread? AWESOME! You will be the fourth person I know of who’s told me she’s made it. LMK how it is and on Mon/Tues I have another recipe that you will love for bread :)

  26. Oh wow, these look yummy and sound so easy. I am not too familiar with the blondies concepts, but all your creations with that name in eat look bedazzling!

  27. I’m thinking you can overwhelm your readers with blondies like these any old day! I LOVE the swirly effects of the pb and j. I bet your precious Skylar loves these, too! She must have THE best brown paper lunch in all of San Diego!! I bet little apple butter or blueberry jam would swirl well also! :-)

    1. I bet apple butter or blueberry or grape jelly would be great in them, too. I actually was giving these to her and Scott in their ‘beach snacks bag’ for times when he’d take her out for a couple hours. She was the most popular kid on the beach I think :)

  28. Oh lordy, another recipe I’ll need to try! By the way, I made your strawberry cake mix cookies yesterday as we had friends over and everyone loved them! Now, I am dreaming up all kinds of flavored cake mixes I could try….

  29. Wait, I’m sorry–did you say you didn’t want to “overwhelm” anyone with… blondies? How is that humanly possible?! Lol. I’m with Sally when I say I can bypass chocolate for brown sugar, oatmeal, or caramel/butterscotch ANY day, any time. Blondies are my jam–uh, literally here too! :) love the PBJ twist. PBJs never get old, do they?!?

    1. They never get old for me either! Every now and then I have someone write to me telling me I ‘make the same things over and over’ and it’s always a bit of a head-scratch but I DO try to vary things for that reason :)

  30. You can never have too many blondie recipes in your drawer (or inbox!) I love how chewy these look on the inside…I want to grab one of the screen to pack for today’s lunch. If I have to spend my weekend in continuing ed class, then I should atleast have something fabulous to eat : )

  31. PB is my favorite food in the whole world! Love it more than chocolate OR ice cream and these bars look AMAZING!!!! Simply beautiful!!!

  32. Easy, dense & GORGEOUS Averie! I love your go-to blondie recipe. And even though I’ve never tried it myself, the whole no-fuss thing, 1 bowl, small batch… is very enticing! And look how moist those babies look. Wow.

    You are the queen of recipe ease, which I just LOVE. People are looking for no-fuss, easy, and quick recipes and yours really shine! Stunning photos. I have loved all of your Aruban photo shoots and this one is no exception. The swirls are just beautiful and I just want to dive right through the screen and taste all that jelly! I would go with raspberry! Yum.

    You know I love my PBJ, girl!

    1. As I look back on these pics from my San Diego desktop, I don’t like the pics as much. They are so golden. Yes, blondies are golden but I swear my Macbook monitor is just calibrated differently or the tone-quality of the light in the room I edited was deceiving or maybe my eyeballs were sunburned. I dunno. I like them but there’s always things I wish I could change. Don’t we all have that :)

      And yes, these are such a one-bowl, EASY recipe. You’d love them!

  33. Anything with PB & J is a BFF of mine! Pinning these beauties now! Hope you are having a great weekend!

    1. And thanks for the Pin my friend. Hope YOU are having a great weekend, too. Mine….busy and running around. You know, the usual :)

  34. you know i adore all your PB and Jelly recipes. I think its because the batter, it’s just so delicious!

  35. Yum, the marbling technique worked in your favor. The tops are so beautiful!

    1. I don’t using baking soda/powder in either my blondies or my brownies because I love the density that’s created – fudgelike indeed!

  36. I love peanut butter and jelly it reminds me of being a kid. I also love peanut butter and chocolate – I’m thinking reading this recipie that the PB & J Blondies may need chocolate chips put in when I try cooking them !

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