Decadent Peanut Butter and Jelly Brownies are a tasty twist on two childhood lunchbox favorites.
Peanut Butter and Jelly Brownies
Serves: 7
Ingredients
- 1⁄2 cup unsalted butter, cubed
- 1⁄4 cup semisweet chocolate chips
- 1 cup all-purpose flour
- 1 cup sugar
- 1⁄4 cup unsweetened cocoa powder
- 1⁄8 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 tablespoons creamy peanut butter
- 3 tablespoons strawberry preserves
- 1⁄4 cup chopped roasted salted peanuts
Instructions
- Preheat oven to 375°. Spray a 7-well cast-iron mini cake pan with baking spray with flour.
- In a medium microwave-safe bowl, heat butter and chocolate chips on high in 30-second intervals, stirring between each, until melted and smooth (about 1 minute total). Let cool slightly.
- In a large bowl, whisk together flour, sugar, cocoa, and salt. Add butter mixture, eggs, and vanilla, stirring until combined. (Mixture will be thick.) Spread batter into prepared wells.
- In a small bowl, swirl together peanut butter and preserves 2 to 3 times. (Do not fully combine.) Spoon about 2 1⁄2 teaspoons peanut butter mixture onto batter in each well. Sprinkle peanuts on top.
- Bake until edges feel firm, about 15 minutes. Let cool in pan for 30 minutes. Run a knife around edges of brownies. Using a small metal spatula, gently remove from wells. Let cool completely on a wire rack.
Notes
If you don’t have these small cast iron pans, you can use a square 9-inch baking pan. Cook the brownies for 20 to 25 minutes and proceed as directed.
