Sweet and salty blondies with a swirl of homemade blueberry jam and just the right amount of chew. Serve warm with cold vanilla ice cream or refrigerate for a fudgier texture.
Ingredients
115g butter, melted and cooled
180g peanut butter
180g light brown sugar
2 large eggs
1 tsp vanilla extract
160g plain white flour
1 tsp baking powder
1 tsp flaky sea salt, plus more for sprinkling
2 - 3 tbsp blueberry jam (or your favourite jam)
Instructions
Butter a 20cm square baking pan and line the base with baking parchment. Preheat the oven to 170 degrees C fan.
In a medium bowl, whisk together the cooled melted butter, peanut buttter, sugar, eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the dry ingredients into the wet until smooth - you will have a pretty thick batter- then scrape into the prepared tin. Dollop spoonfuls of jam over the top and swirl gently.
Bake for 30 - 35 minutes (mine took 30) or until a skewer inserted in the middle comes out pretty much clean. Sprinkle with a little flaky sea salt and leave to cool completely in the tin before turning out and cutting into squares.
Will keep in an airtight container for 2 - 3 days.