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46
Desserts
Salted PB&J Blondies
The right way to make the lunchbox classic may be in blondie form – we’ll let you decide.
Yield: 24 blondies
INGREDIENTS
12 tablespoons (1½ sticks) unsalted
butter, plus more for the pan
1 cup natural creamy peanut butter,
mixed well
1½ cups honey roasted peanuts, divided
2 cups packed light brown sugar
¾ teaspoon baking powder
1¾ teaspoons kosher salt
2 large eggs
2 teaspoons pure vanilla extract
1½ cups unbleached, all-purpose flour
½ cup fruit jam or jelly, such as Concord
grape, raspberry or strawberry, slightly
warmed
Flake sea salt, for sprinkling
INSTRUCTIONS
1. Preheat oven to 350°F with a rack in the middle position. Line a 13 x 9-inch pan with foil, making sure
to leave some overhang. Grease with butter and reserve.
2. In a medium saucepan, heat the butter over medium-low heat, until just melted. Remove from heat
and stir in the peanut butter.
3. Insert the chopping blade into the work bowl of the food processor. Add 1 cup of the peanuts and
pulse to roughly chop. Remove and reserve. Add the sugar, baking powder, salt, eggs, and vanilla
extract to the work bowl. Process on Low until creamy, scraping down bowl as necessary. With the
machine running, add the butter mixture in a steady stream through the feed tube, processing until
incorporated. Stop and scrape down the sides of the bowl. Sift in the flour and process on Mix until
flour disappears. Carefully remove chopping blade and fold in 1 cup reserved, chopped peanuts.
4. Scrape batter into prepared pan and spread into corners of pan, smoothing into an even layer. Drop
the warmed fruit jam by the teaspoon, distributing it over the surface. Draw the tip of a knife through
the jam to create swirls. Scatter remaining peanuts over the top and sprinkle with flake sea salt.
5. Bake until center is set and a toothpick or cake tester comes out clean, about 35 to 40 minutes,
rotating the pan halfway through baking. Do not overbake. Remove from oven and set on wire rack.
Let cool completely in pan.
6. To serve, use the foil overhang to lift the bar out of baking pan and transfer to a cutting board.
Remove foil and cut into 24 squares. Blondies will keep stored at room temperature in an airtight
container for up to 5 days.
Nutritional information per blondie:
Calories 265 (14% from fat) • carb. 30g • pro. 5g • fat 14g • sat. fat 5g • chol. 33mg • sod. 113mg
calc. 91mg • fiber 2g
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