If you knew me, you’d be surprised that I’d even consider creating a recipe for Peanut Butter and Jelly Brownies. Why, you ask? Let me lie down on the couch and explain. I’m one of those people who loves peanut butter, who likes jelly and jam – but is NOT a fan of peanut butter and jelly together. I don’t know why, so don’t ask me. Well, maybe I do know why.
When I think peanut butter and jelly, I think of PB&J sandwiches. Growing up in the 70’s, we used to have Smucker’s PB&J (Grape) in the cupboards. Strips of peanut butter and strips of jelly in a single jar – in theory – makes sense. It was the 70’s and we all craved for innovation in our kitchens (or at least our moms did). But in practice, having peanut butter and jelly in the same jar was nothing more than a blobby mess.
And as child #4 out of 6, we had an assembly line of PB&J sandwich-making each night to get school lunches ready for the next day. Add in that I loathe, loathe, loathe mushy bread, those PF&J sandwiches were not a fond memory from my childhood. Now if that’s among the most annoying things in my childhood, I really should not complain. But it left a psychic scar on my palate.
I usually consume my peanut butter separate from my jelly. Actually, as an adult male, I now gravitate toward blackberry jam. [Quite adult of me, don’t you think.] This PB&J aversion might not make sense to you. But consuming peanut butter separate from my jam makes perfect sense to my palate – and it satisfies three levels of Maslow’s Hierarchy of Needs for me: physiological, safety and self-actualization (yes, honest to goodness self-actualization). Don’t let my crazy stop you from trying this combination in your next brownies.
Peanut Butter and Jelly Brownies
Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch square baking pan with butter or shortening.
Beat butter, brown sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla, and then mix well. Beat in flour and salt until well blended. Fold in chopped dark chocolate.
Spread batter in the prepared baking pan. Drop jam by spoonfuls over batter, and then swirl into the batter with a butter knife to create a marble effect. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour.
Lightly dust with cinnamon-sugar mixture and cut into 6 rows by 4 rows to make 24 brownies.
Brownie Points: Jam is better for baking than jelly because it includes pieces of actual fruit, whereas, jelly is made up of only fruit juices. Use any of your favorite jams for this recipe. For a stronger flavor contrast against the dark chocolate, try strawberry, raspberry or apricot jam.
Ingredients:
1/4 cup butter, softened
2 eggs
1/2 cup all-purpose flour
6 ounces dark chocolate, chopped
1 cup dark brown sugar
1/2 cup crunchy peanut butter
1/2 cup jam
1 teaspoon vanilla
1/4 teaspoon salt
Number of servings: 24
Cooking time: 35 minutes
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