Desserts

Peanut Butter and Jelly Brownies

photo by:

kraft

A peanut butter batter is studded with chocolate pieces and swirled with strawberry jam before baking. The perfect after-school treat!

time

prep:

20 min

total:

1 hr

servings

total:

24 servings, 1 brownie each

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What You Need

cup firmly packed brown sugar

1/2

cup PLANTERS Crunchy Peanut Butter

1/4

cup (1/2 stick) butter or margarine, softened

eggs

tsp. vanilla

1/2

cup flour

1/4

tsp. salt

squares BAKER'S Semi-Sweet Chocolate, chopped

1/2

cup strawberry jam

Make It

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.

Kraft Kitchens Tips

Storage Know-How

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

Substitute

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

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taffyb

posted:10/18/2010

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!!

turtlebird84

posted:11/3/2009

I might try this one again to see if I did something wrong. Everything seemed to converged in the middle so it was way too much chocolate unlike the picture of the piece shown here. It was like eating a semi sweet chocolate bar. I seem to have a terrible time getting ingredients to "swirl" through the batter so the jelly ended up mostly in the middle as well even though it started out at the edges.

krazikiddkook

posted:7/2/2009

I would change this recipe up a bit to make it a bit more chocolaty. If I am going to have brownies it is just not right for it to have a faint chocolate taste. I would just switch the PB and chocolate flavors letting the PB to be the secondary flavor to be noticed. I do like this recipe bc it can be played with and you can use any jam or jelly flavor you may feel like that day!

Yiotta

posted:1/29/2009

Absoloutly deliscious!!!! Just dont overcook them, they are lovely!!!

cjshorty79

posted:11/4/2008

We loved it!!!

vmack4

posted:8/13/2008

Was just not what I wanted in a brownie... my kids love peanut butter and jelly as well as brownies, but not the combination.

blakesmom

posted:5/30/2007

Wasn't the best brownie I've ever had. Shared them with my family but they didn't like them much either..

senecalynn

posted:5/25/2007

I brought these to work for a potluck and everyone enjoyed them.

Bethany163

posted:5/7/2007

I made these for a ladies' dessert fellowship at church, and though I didn't get to try one myself, they got rave reviews!

o.sofia

posted:1/10/2007

I made these a couple days before my family came over to celebrate my adopting my first Pomeranian. I used Splenda and sugar free jam and they were eaten in seconds as soon as they were discovered. I can imagine how they will taste if I use the real stuff! One of my top favorite brownies.