RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2986
| View Recipe |
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| Recipe Name: |
PB and J Blondies |
| Source: |
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Submitted by: |
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Last Modified: |
2019-12-12
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
1.50
Hours |
Original Num Servings: |
24 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 24
Each
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9 by 13 baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.75 Cup peanuts, roasted crushed
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Directions:
Preheat oven to 350. Set rack to middle of oven. Place greased parchment or foil in a 9 by 13 inch baking dish. Use 2 pieces so they form a cross and hang over the ends by at least 1 inch.
Whisk together the flour, baking powder, and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, mixed until combined. Add the dry ingredients to the butter mixture and gentle fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean - 30 to 35 minutes. Cool in the dish on a wire rack. Lift the blondies out and cut into 24 squares. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
-0.3 |
Net Carbs: |
-0.2 |
| Cholesterol: |
-0.0 |
Fat: |
-0.2 |
Protein: |
-0.17 |
| Fiber: |
-0.04 |
Sodium: |
-0.29 |
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