Comida Kraft
Recipe Box

Peanut Butter and Jelly Brownies

(30) 28 Reviews
Prep Time
Total Time

24 servings, 1 brownie each

In one brilliant stroke, you can make a pan of brownies that will thrill chocolate lovers, peanut butter lovers and fans of PB&J.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat sugar, peanut butter and butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Add flour and salt; beat until well blended. Stir in chocolate.
  • Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Spread batter into prepared pan. Drop jam by spoonfuls over batter; swirl with knife to marbleize.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift dessert from pan, using foil handles. Cut into 24 squares to serve.

Storage Know-How

Brownies can be stored, tightly wrapped in foil, at room temperature for up to 5 days.


Prepare as directed, substituting 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate for the semi-sweet chocolate.


  • 24 servings, 1 brownie each

Nutritional Information

Serving Size 24 servings, 1 brownie each
Calories 150
Total fat 7g
Saturated fat 3g
Cholesterol 25mg
Sodium 75mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cassandra1974 |

    Mine usually take about 45 minutes to bake. Otherwise the ones in the center are still raw. I've tried it with both the white chocolate and semi sweet and I think white chocolate goes better with the strawberry and peanut butter.

  • kth486 |

    Made these for a family get together. The kids loved them. I found them tasty as well.

  • taffyb |

    For the diabetics in my family, I used Splenda brown sugar, sugar-free peanut butter and sugar-free strawberry jam and gave them all the recipe. For the rest of us, I made the recipe as shown. Both pans were eaten quickly and next time I wil m ake 2 pans of each type. This recipe is a keeper!!

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