Go Back

Swirled Blondies

A metal pan filled with a parchment sling and peanut butter and jam swirled blondies.
With actual peanut butter chunks scattered throughout, the peanut butter really pops in these blondies. Every other bite has a chunk of either fresh strawberries or a swirl of strawberry jam—or sometimes both.
Dana Pollack

Prep 20 mins
Cook 25 mins
Total 1 hr 55 mins
16 blondies
228 kcal


  • Nonstick cooking spray
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon powdered peanut butter* (optional)
  • 2 cups all-purpose flour
  • 1 stick (4 oz) unsalted butter melted
  • 1/2 cup chunky peanut butter
  • 1 1/4 cups packed light brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup fresh strawberries hulled and sliced
  • 1/3 cup store-bought or homemade strawberry jam


  • Preheat the oven to 350°F (177°C).
  • Line an 8-by 8-inch (20-by 20–cm) or 9-by 9-inch (23-by 23-cm) baking pan with aluminum foil or parchment paper. Spray the foil or the paper with nonstick cooking spray.
  • In a large mixing bowl, combine the salt, baking powder, baking soda, powdered peanut butter, if using, and flour. In a separate large bowl, stir together the melted butter, chunky peanut butter, and brown sugar. Add the egg and vanilla and mix well.
  • Add the flour mixture to the wet mixture, mixing until just incorporated. Stir in the peanut butter chips and the strawberries. Scrape the batter into the prepared baking pan, spreading it evenly across the pan.
  • Drop spoonfuls of strawberry jam on top of the batter. Using a knife or a toothpick, swirl the jam into the batter. If the batter is too thick to allow swirling, use a spoon to gently press the jam into the dough.

    TESTER TIP: If your jam is a little thick, microwave it for up to 15 seconds to loosen it before dropping it onto the batter.

  • Bake until the blondie is just turning golden brown, 25 to 35 minutes. (Do not overbake!) Allow the blondies to cool completely in the pan, about 1 hour. Slice into 16 squares.
  • Store the blondies in an airtight container at room temperature for up to 1 week. If not eating immediately, you can freeze for up to 1 month. Thaw before serving.


*What is powdered peanut butter?

Aside from being the best thing to happen to smoothies since high-horsepower blenders, powdered peanut butter is just that. Roasted peanuts are pressed until most of the oil is gone and the remaining paste is dehydrated. Some brands contain a little sugar and salt but, mostly, you're just left with protein and fiber—and about 85% less fat. Even if you're not fat conscious, it's an excellent way to boost peanut flavor in all kinds of baking.