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.

One Year Ago: Pumpkin Cinnamon Rolls and Indian Spiced Beans
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Peanut Butter and Jelly Brownies

Yield: 16 bars

Ingredients:

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

Directions:

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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14 Responses to “12 Days of Cookies – Chocolate Peppermint Meringue Kisses”

  1. #
    1
    Katie — December 22, 2008 at 7:13 pm

    These are absolutely GORGEOUS! I’ve never seen a treat so perfect! So impressed!!

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    2
    Joelen — December 22, 2008 at 8:38 pm

    Beautiful job! I love the addition of chocolate and peppermint on the bottom for additional texture!

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    3
    Amy Kingman — December 22, 2008 at 8:38 pm

    Oh my goodness those are so pretty!

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    4
    ~Amber~ — December 23, 2008 at 1:33 am

    OMG these are adorable!! Great job.

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    5
    Tiffany and Ganesh — December 23, 2008 at 1:52 am

    wow, these are so pretty and look delish!

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    6
    Scott W. — December 23, 2008 at 2:36 am

    how great are these! you can’t buy something that looks so nice.

  7. #
    7
    Jen — December 23, 2008 at 2:50 am

    Thanks everyone. I’m pretty happy with how they turned out. Everyone loved them.

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    8
    Hallie Fae — December 23, 2008 at 3:30 pm

    Wow, I’m impressed. Those look great. What did you do with over 100 meringues?? 🙂

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    9
    Jen — December 23, 2008 at 7:01 pm

    Hallie – I took half to a holiday potluck and the other have came to my in-laws with us for Christmas. They’re going on the cookie tray. The good thing is they keep well and go fast! And Hubby loves them so I have a hard time keeping his hand out of the bag of these guys.

  10. #
    10
    Steph — December 30, 2008 at 11:39 pm

    These are beautiful!

  11. #
    11
    Ali — November 15, 2009 at 4:21 pm

    Hi, these look great and I want to try them as gifts this year. Thanks! One question, how do you “paint” the red coloring into the bag?

  12. #
    12
    Jen — November 15, 2009 at 9:45 pm

    Ali,

    Using a small paint brush, I dipped it into the food coloring and painted stripes on the inside of the pastry bag prior to filling it with the meringue.

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    13
    cindy6174 — January 3, 2010 at 10:11 pm

    These as well as your Raspberry Meringue Cookies look wonderful. I wish I had come upon these before the holidays as they would have made a great addition to my cookie plate!

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    14
    Cornelius the Pig — December 22, 2010 at 6:03 am

    i realize these were posted 2 years ago… but i just found them and they look wonderful! so pretty!

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