Like a peanut butter and jelly sandwich
In blondie form.
Recently, a friend asked if I’d make my famous Chocolate-Chip Blondies.
When she wanted to know her daughter’s choice of cake flavors for her birthday party, the little girl answered, “No cake. Chocolate-Covered Katie blondies!”
I have never felt so honored.
I talked with the birthday girl about what she’d like, and we decided that I’d not make chocolate-chip blondies, but a new flavor: pb and jelly!
Gooey PB&J Blondies
Based off of my Chocolate-Chip Blondies
- 1 can garbanzo beans (or white beans), drained and rinsed
- 1/2 cup peanut butter (not unsalted)
- 1/4 cup quick oats
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 plus 1/8 tsp salt
- 2/3 cup brown sugar (feel free to use less or sub some with stevia)
- 1/2 cup jam of choice
Preheat oven to 350 degrees. Blend all ingredients (except jam) until very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan. (If you want fatter blondies, don’t spread all the way to the sides.) Spread the jam on top and bake for 35-38 minutes.
These are also very similar to the Snickerdoodle Blondies.
Nutrition Info: I haven’t calculated nutritional info, but a commenter said the blondies have 120 calories if cut into 16 squares. Since the first two photos don’t do a good job of conveying the blondies’ beauty, here’s what the final version of the blondies looked like, jelly and all:
Up close, personal, and super gooey.
I wasn’t at the actual party, but my friend said the kids polished off the blondies in record time.
She also served Chocolate Brownie Batter Dip.
When I heard this, I tried not to think about the poor moms whose children attended the party and came home filled with beans.
Question of the Day:
Do you remember any of your childhood birthday parties?
Mine always had a theme: one year was Snow White, another year was 101 Dalmations. And I liked pool parties. My mom would always make an adorable homemade cake to match each year’s specific theme. I’m definitely going to go all out for my future kids’ birthday parties.
Is it a bad thing to want kids just so I can plan their birthday parties? 😉
Ilyse says
I know I am VERY late to the PB&J Blondie party, but I have only recently been trying my hand at these recipes. I made some of the other ones and this one, by far, is the BEST of the bunch!! I opted to replace the brown sugar with five tablespoons of baking Truvia and used sugar-free strawberry jam. I cut it into 12 pieces which came to roughly 83 calories per slice! I will definitely be making these again. Thanks so much for ALL the great recipes and showing people that you can indulge in great tasting foods made with real ingredients without wrecking your health!!!
ILoveKismetSimpleSweets says
After trying (and loving) your black bean brownies, I am ready to venture onto your blondies. Any chance you’ve tried these with chickpea flour? If so, how much do you recommend (and added water perhaps)? Thanks in advance.
Casey says
These look so yummy! I’m going to make them tomorrow night & bring them into work the following day.
Kate says
These are currently in the oven. I used small (oval) glass baking dishes because I wanted them in smaller portions (for just my husband and me), thicker and I’m hoping I’ll get more yummy edges. I used homemade cardamom-plum jam. I also used regular old fashioned oats because that’s what I had, fresh ground peanut butter (with no salt) but added extra salt in the batter and sprinkled a little Maldon sea salt on the top. We will see how they go! Fingers crossed.
Teresa says
I baked these today, and absolutely love them! I am a pj&j fiend, so I found them irresistible. However, they aren’t for everybody. My dad, for example, found them unnappealing, though he usually loves blondies. So, I would say that if you want a dessert that is universally appealing, Katies’s chocolate chip blondies may be better, because some people just don’t like pb&j that much. Iit’s a great recipe, though, and the texture of the blondies is unbeatable!
Cecelia Price says
So these are in the oven as I write this, I will add to this once they are out. So I had a hard time with the tsp measurements. I have 2 sets of spoons and neither one has /8 on it, So I pretty much had to guess there. I found asking my f that 1/4 plus 1/8 tsp salt is 3/8th. But still no help for me. I am worried these will be dry as my processor had a hard time blending it at first.
I have a toaster oven so I alway shave to guess temp/time. It’s a wonderful experimental process…. Anywho I am aware that my guessing game might affect the recipe as well. I was thinking these might work well in a 6 cup cupcake pan but again I would have to adjust the time/temp. But I think if I make them again I will try that.
* So I put it on initially for about 300/325 for 20 minutes, added another 10 to it. Nice an gooey, somewhat thin but that’s probably due to my guesstimations on the measurements? Not quite as nutty buttery as I would like it. I think maybe next time I’ll double the recipe and see if I can get cupcake/muffins out of it and Possibly ass more almond butter. Thank you for the recipe!
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As for Birthday parties when I was a kid…My mother would make awesome cakes with Shamoo (sp?) the Killer whale from something or other I don’t recall now. That was before Michael’s had conveniently shaped pans for that sort of thing. I think she made all the parts by hand and cut them out. She’s not around for me to ask. My mother was an awesome baker and cook.
Anonymous says
Hi! Can you store leftovers in the fridge? And can squares store in the freezer to save for later?
Molly says
Oh my goodness, these totally satisfied my pb&j cravings. The peanut butter chickpea base was spot on for taste & texture, although I added a few tablespoons applesauce to help it in the food processor. I put low sugar strawberry reserves on one half and raspberry on the other. I’m always blown away at how original Katie’s recipes are and how under the radar they are despite her being the OG chickpea blondie queen (in my opinion at least).