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PEANUT BUTTER AND JELLY BROWNIES

INGREDIENTS​

  • ½ cup butter

  • ¼ cup creamy peanut butter

  • 1 cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 ¼ cups all-purpose flour

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For the filling :

  • ⅓ cup creamy peanut butter

  • ⅓ cup Dora Strawberry Rhubarb Jam

PREPARATION​

  1. Preheat the oven to 350°F (175°C). Spray an 8 x 8-inch baking pan and line it with parchment paper, allowing the ends to extend over the sides of the pan for easy removal. Lightly spray the parchment paper and set aside.

  2. Combine the butter and peanut butter in a medium microwave-safe bowl. Microwave on high for 45 to 60 seconds, or until the butter is melted. Set aside to cool.

  3. Add the brown sugar to the melted butter mixture and stir to combine. Then add the egg, vanilla extract, baking powder, and salt, mixing well.

  4. Sprinkle the flour over the mixture and stir until fully incorporated. Do not overmix. Transfer the batter to the prepared pan and spread it evenly. The batter will be thick.

  5. In separate small microwave-safe bowls or cups, microwave the ⅓ cup peanut butter and ⅓ cup jam for 10 to 15 seconds, just until slightly warm. (You do not want them to become runny, only gently warmed.)

  6. Drop small spoonfuls of the warmed peanut butter and jam over the top of the batter. Using the tip of a small knife, gently swirl the peanut butter and jam together. Do not over-swirl; you want distinct, attractive swirls rather than a fully blended mixture.

  7. Bake for 30 to 35 minutes, or until the center is set.

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Allow to cool completely before removing from the pan.

 

Enjoy! 😋

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