Peanut Butter and Jam Blondies
9
15 minutes
25 minutes
Take a nostalgic American classic and give it a deliciously indulgent twist with these irresistible blondies. Packed with the rich, velvety flavour of Tiptree Smooth Peanut Butter and swirled with fruity Tiptree Strawberry Conserve, each bite is a delight.
Requires a 20cm x 20cm square tin
Ingredients
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- 120g butter
- 60g Tiptree Smooth Peanut Butter
- 200g Light Soft Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- ¼ tsp Fine Sea Salt
- 150g Plain Flour
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- 75g Tiptree Smooth Peanut Butter
- 120g Tiptree Strawberry Conserve
Directions
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- Heat the oven to 180°C/160°C Fan Oven / Gas Mark 4
- Line a 20cm x 20cm square tin with baking paper
- Heat the butter and peanut butter in a small saucepan until the butter has just melted. Transfer to a mixing bowl.
- Add the sugar and stir with a sturdy whisk until combined and the sugar no longer looks grainy.
- Add the egg, vanilla, baking powder and salt and whisk together until smooth.
- Sieve the flour on top of the mixture and mix gently until no flour remains.
- Spread the mixture evenly into the prepared tin and smooth the top with a palette knife.
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- Heat the strawberry conserve in the microwave for 20 seconds to loosen it.
- Stir the peanut butter, and microwave it for 20 seconds if it has been kept in the fridge. You want both to be spoonable but not liquidy.
- Dollop alternating spoonfuls of peanut butter and strawberry conserve on top of the blondie mixture, then swirl together gently with a skewer, making sure you only swirl the topping, not the blondie mixture underneath. Don’t swirl them too much as you want a marbled effect.
- Bake for 25-30 minutes until the blondies are golden brown and set firmly on top with a gentle wobble in the middle.
- Cool in the tin then cut into squares. For a more fudgy blondie refrigerate before serving.
- These are delicious served with strawberries on the side.
