PEANUT BUTTER & JAM BLONDIES
Gooey blondies loaded with peanut butter and sweet raspberry jam. What more could you want?!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 blondies
Ingredients
- 200 g light brown soft sugar
- 125 g vegan or regular butter
- 2 tsp vanilla extract
- 100 ml milk (I use oat milk)
- 225 g plain flour
- 1 tsp baking powder
- pinch of salt
- 100 g fresh raspberries
- 100 g raspberry jam
- 100 g crunch peanut butter
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4 and line a brownie tin with parchment paper.
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Combine the brown sugar, butter, vanilla and milk in a mixing bowl. Beat until smooth, creamy and lighter in colour (it’s much easier to use an electric whisk for this!).
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Sift in the flour and baking powder and add the salt. Gently fold everything together, until thoroughly combined, then stir through the raspberries.
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Pour the blondie mixture into the lined tin and dollop spoonfuls of both the raspberry jam and peanut butter randomly over the top. Use a knife to gently swirl them together and into the mixture, to create a marbled pattern. Bake for 40-45 minutes, or until golden all over.
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Allow to cool completely before removing from the tin and chopping into 9 squares.
Looking for more delicious vegan dessert recipes? Try my Blueberry Frangipane Tart.
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