I am a traditionalist.  I  like stuff the way it’s supposed to be.  My way.

I know that I like what I like, and if you try to get me to try something a different way, you are likely going to fail.  BUT, I’m not saying I’m completely inflexible . . . I’m also not saying I’m easy going . . . because I can be, if it’s MY idea.

Don’t I sound like a barrel of laughs?  To know me is to love me.  I hope.

I have come by my personality traits genetically . . . and no matter how many times I try to get my dad to try a new creation of mine, “You know I don’t like desserts.  I don’t have a sweet tooth”  blah, blah, blah . . . is all I hear.   I make him the same treat each year for Father’s Day, his birthday and for Christmas.  You would think he would get bored, but nope!  He LOVES PB & J!   He loves it so much that I named one of my cupcakes after him, “The Classic.”  ‘Cuz . . . PB & J is nothing but classic!

Last week, he (randomly) decided that he needed to have a coffee break snack for him and his retired friends to enjoy after volunteering one day,  so immediately these PB & J Blondies came to mind.  I had seen them a couple days prior on another blog (click here) and immediately thought of my dad, bookmarked them, and knew the recipe would come in handy one day soon!

Here is a photo montage . . . and if you can’t figure out the recipe from the pics . . . keep scrolling!  It’s down there!

Peanut Butter and Jam Blondies

(click here for original recipe)

Ingredients

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 kosher salt (I used regular)

1/8 teaspoon baking soda

1/3 cup unsalted butter, melted

1 cup packed brown sugar

1 Tablespoon vanilla extract

1 large egg, at room temperature

2 1/2 Tablespoons creamy peanut butter (I used crunchy)

2 Tablespoons jam (I used Raspberry, low sugar)

Recipe

Sift the flour, baking powder, salt and baking soda in a bowl. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the melted unsalted butter, brown sugar and vanilla extract. Once it’s combined, add in the egg and mix.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Spread the batter out into a lightly greased 8 by 8 inch baking pan.
Place 1/2 Tablespoons of peanut butter and 1/2 Tablespoons of jam on top of the blondes.  Starting with the first row down, place peanut butter first, then jam and finally peanut butter. Repeat until you have three rows.
Take a knife and swirl the peanut butter and jam throughout the blondie batter.
Bake at 350 degrees for 25 minutes. Cool on a cooling rack and then cut into pieces.