Created for the opening of South Pas Smash, the hot new smash burger (and soon to be fried chicken) destination in South Pasadena, these are maybe the best creation to come out of my kitchen in a long time.
With a short brief of kitsch with a twist and after many sample batches of jam flavours and blondie bases, we landed on this and I could not be more proud of these sweet salty squares packed with all the flavours of my youth.
Like all good recipes on these pages, I have a variation for you (so make sure you read to the end) to shake up the flavours, because I am willing to put money on the fact you will be making these OFTEN. Don’t skip the almond date version with almond butter and date syrup (silan) – think of them as the grown ups at the kids party……..
Time to get baking
PB&J Blondies
16
servings10
minutes20
minutesIngredients
150g butter
250g (1 1/4 cup) soft brown muscovado sugar
1 large egg
1 tsp vanilla extract
150g (1 1/4 cup) plain flour
3/4 tsp kosher salt
80g (1/3 cup) smooth peanut butter + 60g (1/4 cup) for the top
3 tbsp blackcurrant jam (cherry also works well)
1/2 tsp malden salt for the top
- For the Almond Date Version
as above but replace the peanut butter with almond butter and replace the jam with date syrup (silan)
Directions
- Preheat oven to 180ºC (350ºF). Line a 20 cm (8 inch) brownie pan with parchment
- Melt butter and then pour into a mixing bowl, allowing to cool for a few minutes.
Add the sugar & stir, followed by the egg. Add vanilla. - Next add in the flour & salt and mix until combined. Finally add the first quantity of peanut butter and fully incorporate.
- Pour into the prepared pan and dollop on the peanut butter in 9 spoonfuls evenly spaced in the baking pan. Spoon a little jam into the centre of each peanut butter piece and then swirl through the batter with the end of a knife or spoon.
Sprinkle an additional 1/2 tsp of Malden salt on top before cooking. DO NOT LEAVE OUT THIS STEP – it makes ALL the difference, trust me. - Bake for 18-20 minutes until just set and firm around the edges. Cool completely before slicing.
Notes
- If you are a cinnamon fan, feel free to add 1 tsp of ground cinnamon into the batter with the flour and salt.
- Chopped salted peanuts give a good crunch on the top if you are a crunchy peanut butter fan. I personally prefer without, but I want you to make these yours
- Blackberry & cherry jam were my faves here. Strawberry didn’t add to the party. Raspberry would be good too.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
