Talk Of The Town


What's better than brownies? Peanut Butter and Strawberry Jam Blondies!

Posted at 11:55 AM, May 24, 2019
and last updated 2019-05-24 12:55:25-04

Cookbook author and blogger Sallie Swor made Peanut Butter and Strawberry Jam Blondies. (see recipe below) For more of Sallie’s recipe ideas and cookbook information, check out her blog,

Peanut Butter and Strawberry Jam Blondies


¾ cup (1 ½ sticks) melted butter

1 cup smooth peanut butter

3 eggs

2 ½ cups brown sugar

2 tsp vanilla

2 cups flour

1 ½ tsp salt

1 ½ tsp baking powder

½ cup strawberry jam

3 Tbsp chopped peanuts

Optional: Sea salt to sprinkle


Preheat oven to 350 degrees.

Spray a 9x13 inch baking dish with cooking spray.

In a large mixing bowl, whisk together butter, peanut butter, brown sugar, eggs, and vanilla.

Add flour, salt and baking powder and mix just to combine.

Spoon batter into baking dish.

Spoon dollops of jam over batter – gentle swirl into batter and top with peanuts.

Bake until lightly browning 35 -40 minutes.

Cool and cut into squares.

Top with a pinch of sea salt or flaky salt if desired.

If you want to make your own strawberry jam from scratch, here's Sallie's recipe:
Strawberry Jam

4 pints strawberries (about 12 cups) stemmed, chopped (about 6 cups)

4 cups sugar

1 package pectin (I use sure-gel)

Juice of ½ lemon

Jars – sterilized according to package directions


Mash strawberries in a large pot using a potato masher or fork.

Stir in ½ cup sugar and one package of pectin and bring to a boil.

Boil one minute stirring constantly.

Add remaining sugar and lemon juice, bring to a full boil and boil one minute.

Remove from heat, skim foam off of top (it won’t hurt you – just not as pretty).

Ladle into jars and secure lids tightly. Tops will pop as they seal.

*I like to store in the refrigerator, but it isn’t necessary. Most jams will keep at least 30 days unopened and un-refrigerated and up to 60 days in the fridge.