Peanut Butter & Jelly Brownies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 1 cup + 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ⅔ cup peanut butter, creamy or crunchy
  • ¾ cup light brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup red raspberry preserves
  1. For the brownies:
  2. Preheat the oven to 350°. Line an 8” x 8” baking pan with parchment paper and set aside.
  3. Whisk together the flour, baking powder and salt. Set aside.
  4. Place the peanut butter, light brown sugar and sugar into a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs and vanilla. Blend in the dry ingredients.
  5. Transfer to the prepared pan and smooth the top with a small metal spatula.
  6. Drizzle the preserves over the top and swirl into the peanut butter mixtures.
  7. Bake in the top third of a 350° oven for 40 – 45 minutes. If the top is getting too dark, tent aluminum foil over the top.
  8. Remove from the oven and cool completely.
  9. Lift the parchment paper out of the pan and transfer to a cutting board. Cut the edges off the brownies. Cut into 16 pieces.
  10. Betsy's tidbits:
  11. Spray the 8” x 8” pan with nonstick cooking spray before placing the parchment paper in the pan. This keeps the paper in place.
  12. Any kind of jelly/jam will work. My personal favorite is red raspberry preserves.
  13. Cutting the edges off the PB & J Brownies provides uniform looking brownies. This is done for aesthetic purposes only so feel free to cut your brownies with edges still attached.
Recipe by Desserts Required at