Peanut butter & jelly blondies

Bake blondies with the moreish American combo of peanut butter and strawberry jam. Use any jam you like – strawberry, blackberry or plum will all work well

Prep:15 mins
Cook:30 mins
plus cooling and optional 1 hr chilling

Serves 16
Easy

Nutrition per serving

kcal 262
fat 12g
saturates 6g
carbs 33g
sugars 0g
fibre 1g
protein 5g
salt 0.38g

Ingredients

150g salted butter , cubed, plus extra for the tin
100g crunchy peanut butter
300g light brown soft sugar
1 tsp vanilla extract
3 eggs , beaten
220g plain flour
1/2 tsp baking powder
6-7 tbsp strawberry jam

Method

Heat the oven to 180C/170C fan/gas 4. Butter a roughly 20cm square baking tin and line with baking parchment. Melt the peanut butter, butter, brown sugar and vanilla together in a large saucepan over a low heat, stirring occasionally until combined. Remove from the heat and leave to cool slightly.
Whisk in the eggs and a generous pinch of salt, then sift over the flour and baking powder, and fold in using a spatula until just combined. Pour the mixture into the prepared tin. Dot the jam over the top, then use a skewer to gently swirl it in and create a marbled effect.
Bake for 30-40 mins, or until the blondies are shiny on top with a gentle wobble in the middle. Leave to cool completely in the tin. If you like, chill the cooled blondies for 1 hr if you prefer them to be fudgy. Slice into 16 squares.