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by Sarah Steimer

I hate to even admit this, but it occurred to me after I made these that blondies are just the non-chocolate version of brownies. They don’t teach you that…

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons creamy peanut butter (I used natural)
  • 2 tablespoons jelly (I used raspberry – I’d suggest using whatever flavor you would prefer in a dessert)

Whisk together the flour, salt, baking soda and powder in a medium bowl. Set aside.

Using a mixer or your own arm power (this isn’t too tough), mix together in a large bowl the butter, sugar and vanilla. Add the egg and mix until fully combined.

Slowly add in the dry ingredients and mix until almost combined, folding the ingredients together with a spatula.

Sorry for the poor picture quality! I made these around midnight so I just grabbed a cell phone picture.

Lightly grease an 9-by-9-inch or 8-by-8-inch pan with butter and flour. Spread the mixture evenly in the pan. Drop 1/2 tablespoons of peanut butter and 1/2 tablespoons of jam on top of the batter, alternating with three drops in three rows (see picture). Using a knife, swirl the peanut butter and jelly through the batter.

Bake at 350 degrees for 25 minutes, or until the blondies begin to firm up. Allow time to cool before cutting.

Makes about nine blondies.

Recipe adapted from: Gingerbread Bagels

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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