Peanut butter & jelly blondies

• salted butter↗150g g

  cubed, plus extra for the tin

• crunchy peanut butter↗100g g
• light brown soft sugar↗300g g
• vanilla extract↗1 tsp tsp
• eggs↗3

  beaten

• plain flour↗220g g
• baking powder↗1/2 tsp tsp
• strawberry jam↗6-7 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 180C/170C fan/gas 4. Butter a roughly 20cm square baking tin and line with baking parchment. Melt the peanut butter, butter, brown sugar and vanilla together in a large saucepan over a low heat, stirring occasionally until combined. Remove from the heat and leave to cool slightly.

2. 2

   Whisk in the eggs and a generous pinch of salt, then sift over the flour and baking powder, and fold in using a spatula until just combined. Pour the mixture into the prepared tin. Dot the jam over the top, then use a skewer to gently swirl it in and create a marbled effect.

3. 3

   Bake for 30-40 mins, or until the blondies are shiny on top with a gentle wobble in the middle. Leave to cool completely in the tin. If you like, chill the cooled blondies for 1 hr if you prefer them to be fudgy. Slice into 16 squares.