Peanut Butter and Jelly Blondies for a Crowd

ba weddings bake dessert jam jelly peanut butter peanut wedding

Bon Appétit

Makes thirty-two 1½" squares Servings

Source

Ingredients

¾ cup (1½ sticks) unsalted butter, melted, slightly cooled, plus more for pan

2 cups all-purpose flour

1½ teaspoons baking powder

1½ teaspoons kosher salt

3 large eggs, room temperature

2¼ cups (packed) light brown sugar

1 cup smooth peanut butter

1½ teaspoons vanilla extract

¼ cup strawberry jam

2 tablespoons chopped honey-roasted peanuts

Flaky sea salt

Method

Preheat oven to 350°. Butter a 13x9" baking dish. Whisk flour, baking powder, and kosher salt in a medium bowl to combine.

Whisk eggs, brown sugar, peanut butter, vanilla extract, and ¾ cup butter in a large bowl. Add dry ingredients and fold in just to combine. Scrape batter into prepared baking dish. Spoon dollops of jam over batter and top with peanuts.

Bake blondies until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and sprinkle blondie with sea salt; let cool. Transfer to a cutting board and cut into thirty-two 1½" squares.

Do Ahead: Blondies can be made 4 days ahead. Store tightly wrapped at room temperature.