Peanut Butter and Jelly Brownies

I love putting a new spin on a classic recipe. I had the pleasure of enjoying these Peanut Butter and Jelly Brownies when I was hanging out with my friends Fiona, Aimee, and Katie one night a couple months ago. Fiona had whipped up quite the unique recipe. Her recipe involves cutting the brownies in half after they’ve been baked and cooled. When it came right down to it, I was just too lazy to commit to that kind of effort.

I know, it really isn’t that much additional effort, but that’s the decision I made. Instead of following Fiona’s recipe exactly, I decided to just use peanut butter chips in the brownies and top it with jelly, just like Fiona did. The outcome is a great combination of the classic peanut butter and jelly flavors mixed into a brownie. These were a huge hit, as to be expected.

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Peanut Butter and Jelly Brownies

Yield: 16 bars


1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
2 eggs
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
3/4 cup flour
1 cup peanut butter chips
1/2 cup red raspberry jelly


Preheat the oven to 350°F. Lightly grease a 9x9" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased pan.

In another pan or microwave dish, heat the jelly until warm and melted. Spoon warm jelly on top of brownie batter. Use a knife to swirl around to mix into brownies.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Recipe adapted from A Boston Food Diary

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8 Responses to “Chocolate Chocolate Muffins and a Giveaway!”

  1. #
    Mikki — July 25, 2011 at 3:18 pm

    I love double chocolate chip cookies or chocolate cupcakes of any description 🙂
    This book is such a great idea!

  2. #
    USA Kiwi (Kylee) — July 25, 2011 at 4:14 pm

    Im all about chocolate silk pie!

  3. #
    Anne — July 25, 2011 at 6:19 pm

    My mom makes the most amazing black forest chocolate cake. I could eat the whole pan, and I don’t even like cherries!

  4. #
    Linda and Matthew — July 25, 2011 at 7:50 pm

    Chocolate mousse. Gets me every time!

  5. #
    Jamie Wright — July 26, 2011 at 12:17 am

    Chocolate lava cakes!!!! Yum

  6. #
    CoCo — July 26, 2011 at 1:20 am

    I love chocolate souffle. Then again I love anything with chocolate.

  7. #
    becksterslaboratory — July 26, 2011 at 4:07 am

    YUM! Sounds like a cool book : )

    My favorite chocolate treat is my mom’s famous chocolate crackle cookies!

  8. #
    Tiffany — July 27, 2011 at 4:13 pm

    my favorite chocolate treat is brownies. i like it simple!

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