Here's a PB&J-style version of brownies—made with creamy peanut butter, white chocolate morsels and seedless raspberry jam.
What You Need
Original recipe yields 24 servings
1 cup packed light brown sugar
1/2 cup creamy peanut butter
1/4 cup butter or margarine
2 egg s
1 tsp. vanilla
1/2 cup flour
1/2 tsp. ground cinnamon
1 cup BAKER'S Premium White Chocolate Morsels
1/2 cup seedless raspberry jam
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Let's Make It
Heat oven to 350°F.
Line 9-inch square pan with foil, with ends of foil extending over sides. Beat first 3 ingredients in large bowl with mixer until blended. Beat in eggs and vanilla. Add flour and cinnamon; mix well. Stir in chocolate.
Spread batter into prepared pan. Drop jam by spoonfuls over batter in pan; swirl with knife.
Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 10 min. Remove to wire rack; cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Substitute 1-1/2 pkg. (4 oz. each) chopped BAKER'S Semi-Sweet Chocolate for the white chocolate morsels.
Keeping Brownies Fresh
The best way to keep brownies fresh and moist is to store them right in the baking pan. Cover pan tightly with foil and store at room temperature. Uncut brownies will stay fresh longer, so cut brownies just before serving when possible.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.