The BEST Peanut Butter and Jelly Blondies with Raspberries

A throwback to the carefree days of childhood, these peanut butter and jelly blondies are incredibly moreish and easy to make. The fresh raspberries add an unexpected touch and the entire family is bound to fall in love with the sweet and salty combo these PBJ blondies bring to the table.

Want to Save This Recipe?

Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Peanut butter and jelly is a combination that never gets old, so the kid in everyone is sure to like these peanut butter blondies with raspberries that have fresh raspberries and salted peanuts that will make your taste buds explode. 

These are some incredibly soft, slightly crumbly blondies that take a bit over an hour to make.

I love how the sweetness of the jelly and raspberries balances the salty peanut butter and salted peanuts I put on top, but if you're not into that combo, you can use unsalted peanuts for the top. 

What do you need to make this peanut butter blondies recipe?

This recipe makes a small 9-inch square tin, but you can easily double the ingredients. It's a good recipe to have if you're just baking for two, as you won't end up eating blondies for days. 

To make these peanut butter and jelly blondies, you'll need the following:

• Salted butter — you can use unsalted, too, if you feel like the peanut butter and salted peanuts are just the right amount of saltiness you need. 
• Smooth peanut butter — use the organic, palm oil-free kind if possible. 
• Light muscovado sugar — we need the light kind here for the blondies to look like, well, blondies. 
• Caster sugar
• Vanilla extract
• Eggs — you'll only need 1 large egg for this recipe
• Self-raising flour
• Raspberry jam — I like the regular kind for this recipe, but you can also go for the seedless variety. 
• Fresh raspberries
• Salted peanuts

How do you make these raspberry blondies?

1. Heat the oven to 180C/350F. Butter and line a 9-inc tin with baking paper and set aside.
2. In a large pan, melt the butter, peanut butter, and both sugars over medium heat. Stir gently until the sugar dissolves completely. Allow the mixture to cool for 5 minutes.
3. Stir in the egg and vanilla extract, then fold the sifted flour. Add ⅔ of the fresh raspberries and fold gently, careful not to turn them into a mush. 
4. Scrape the batter into the tin. Dot the raspberry jam over the top, and then swirl it gently with a fork, but without actually mixing it into the batter. You just want the jam to stick slightly to the top.
5. Scatter the remaining raspberries and the salted peanuts as well. 
6. Bake for 30 minutes or until the top is set firmly and slightly golden. Allow it to cool before cutting into squares to serve.

Extra tips

• To remove some of the salt on the peanuts, you can tip them into a sieve and give them a good shake. 

• Do not skip the cooling step when taking the butter mixture off the heat, because your texture will be way off when you add the egg. 

• You can skip the fresh raspberries if you don't have them, but add an extra tablespoon of raspberry jam instead to keep the flavour strong.

What else can I add to these peanut butter blondies?

You can make these peanut butter blondies with chocolate chips or even chunks of white or dark chocolate.

The melted chocolate will make them even gooier, and what is better than a raspberry chocolate combo?

I made them with chocolate chips once and they were fantastic, albeit a bit too sweet, but if you're into that, go nuts!

You can also switch it up a bit and make this recipe for peanut butter blondies with strawberries instead.

You can cut them in pieces and add them instead of the raspberries while also using strawberry jam. Just make sure they don't have a lot of liquid, as it will mess with the texture of the blondies. 

How long do these blondies keep?

It's highly unlikely you're going to have enough blondies to store, but if you have that much self-control, I applaud you.

The peanut butter blondies will keep well for 3 days in an airtight container at room temperature or up to a week in the fridge. If you want to freeze them, they will keep for up to 3 months. 

If you liked this peanut butter and jelly blondies recipe, have a look at some of my other desserts:

• Pecan Nut Fudge Brownies
• Cantuccini Toscani (Italian Almond Biscuits)
• Easy Chocolate Raspberry Brownies

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest! 

The BEST Peanut Butter and Jelly Blondies with Raspberries

A throwback to the carefree days of childhood, these peanut butter and jelly blondies are incredibly moreish and easy to make.

4.78 from 9 votes

Print Pin SaveSaved!

Course: Dessert

Cuisine: British

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 9

Calories: 251kcal

Author: Alice | Skinny Spatula

Ingredients 

1x2x3x

• ▢ 2 oz (55 g) salted butter
• ▢ 2 oz (55 g) smooth peanut butter
• ▢ 3.5 oz (100 g) light muscovado sugar
• ▢ 2 oz (55 g) caster sugar
• ▢ 1 egg, large
• ▢ 1 teaspoon vanilla extract
• ▢ 5 oz (140 g) self-raising flour
• ▢ 2 tablespoon raspberry jam
• ▢ 3.5 oz (100 g) fresh raspberries
• ▢ 1 oz (30 g) salted peanuts

Cook ModePrevent your screen from going dark

Instructions

• Heat the oven to 180C/350F. Line a 9-inch tin with baking paper and set aside.
• In a large pan, melt the butter, peanut butter, and both sugars over medium heat. Stir gently until the sugar dissolves completely. Allow the mixture to cool for 5 minutes.
  2 oz salted butter

  2 oz smooth peanut butter

  3.5 oz light muscovado sugar

  2 oz caster sugar
• Stir in the egg and vanilla extract, then fold the sifted flour. Add ⅔ of the fresh raspberries and fold gently, careful not to turn them into a mush. 
  1 egg

  1 teaspoon vanilla extract

  3.5 oz fresh raspberries

  5 oz self-raising flour
• Scrape the batter into the tin. Dot the raspberry jam over the top, and then swirl it gently with the help of a fork, but without actually mixing it int the batter. You just want the jam to stick slightly to the top.
  2 tablespoon raspberry jam
• Scatter the remaining raspberries and the salted peanuts as well. 
  1 oz salted peanuts
• Bake for 30 minutes or until the top is set firmly and slightly golden. Allow it to cool before cutting into squares to serve.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 281mg | Fiber: 2g | Sugar: 21g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

Love my recipes?Follow me on Pinterest!!