Saturday, 10 March 2012

Good for the soul, but less good for the waistline: pb and j blondies

Oooo...just look at them. These are tasty, tasty treats, my friends. The recipe is not a big volume one (I made 10 wee rectangles only) but, as with everything peanut butter and jelly-esque, they are sweet and very flavorsome and a little sure goes a long way. 

I got this recipe from "rumbly in my jumbly" (a really excellent recipe blog if you ever want to check it out) and I didn't do much to change it at all - it works pretty well, just as it is!!

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoom salt
1/4 teaspoon baking soda
1/3 cup unsalted butter, melted
1 cup packed brown sugar
1 tablespoon vanilla extract
1 large egg, at room temperature
about 2 1/2 tablespoons creamy peanut butter
about 2 tablespoons strawberry or raspberry jam

Sift the flour, baking powder salt and baking soda in a bowl and set aside.

In a large mixing bowl mix together the melted butter, brown sugar and vanilla. Once it’s combined, add in the egg and mix again.

Slowly add in the dry ingredients and mix until combined.

Spread the batter out into a lightly greased 8 by 8 inch baking pan. The mixture will be quite low in the pan - there isn't a lot of it but it is rich and will rise a little, too.

Place 1/2 tablespoons of peanut butter and 1/2 tablespoons of jam on top of the blondies in blobs -starting with the first row down, place peanut butter first, then jam and finally peanut butter. For the 2nd row, place jam, then peanut butter and finally jam. For the last row, place peanut butter first, then jam and finally peanut butter. There should be three rows of peanut butter and jam.

Take a knife and swirl the peanut butter and jam throughout the blondie batter. Just randomly swirl the peanut butter and jam and smooth it flat - it doesn't really matter how it looks at this point, it's all gonna get cooked and mished together anyway!

Bake at 350 degrees for 25 minutes. 

I didn't even try peanut butter and jam/jelly sandwiches until just last year, them not being much of a fixture in British cuisine, but I have developed an alarming love for the combo of tastes. And these, for sure hit the spot - keep tuned for more pb&j recipes from now on!!

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