I don’t know why, but I always go into peanut butter and jelly mode as the summer winds down and back-to-school starts to nip at our heels. What can I say? But, I’m sorry and you’re welcome. These PBJ Brownies are every bit as good as they look. They are the gooiest, most decadent, delicious brownies that I’ve ever had the pleasure of eating.
One of my favorite things about these brownies (other than how good they are) is that they are made all in one bowl. Which means they’re fairly easy to make and don’t require a lot of effort for being as amazing as they are.
The only thing I would have liked to have done different with these brownies, would have been to use a whole wheat white flour buuut being as times are as they are - I have to take the flour I can get. And whole wheat white flour is one of them that has yet to come back into stock around me. Oh, well!
To lighten them up a little bit, I used some natural sweetener in place of some of the sugar. Now, I used a crunchy peanut butter, but you could use creamy if you wanted. I also picked a strawberry jam, but whatever flavor of jam is your jam will work!
TheSkinnyFork.com PBJ loaded brownies that are made with one bowl and just a few quick minutes of hands on time. Perfect for back-to-school lunches! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 9 • Serving Size: 1 Square • Calories: 319 • Fat: 19 g • Saturated Fat: 9 g • Carb: 45 g • Fiber: 2 g • Protein: 6 g • Sugar: 21 g • Sodium: 102 mg
• 1/2 C. Butter
• 1/2 C. White Sugar
• 1/2 C. Natural Sweetener
• 2 Whole Large Eggs
• 1 Tsp. Vanilla Extract
• 1/3 C. Cocoa Powder
• 1/2 C. Flour
• 1/4 Tsp. Salt
• 1/4 Tsp. Baking Powder
• 1/2 C. Peanut Butter
• 1/2 C. Strawberry Jam
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x8” or 9x9” baking dish with non-stick baking spray; set aside.
In a large sauce pan, melt the 1/2 C. butter.
Once melted, remove from the heat and stir in the 1 C. sugar, 2 eggs, and 1 tsp. vanilla.
Beat in the 1/3 C. cocoa powder, 1/2 C. flour, 1/4 Tsp. salt, and 1/4 Tsp. baking powder.
Spread the batter into the prepared baking dish.
Spoon the 1/2 C. peanut butter and 1/2 C. jam over the top and use a knife to swirl the batter with the peanut butter and jelly.
Place the dish into the oven to bake for about 25-30 minutes.
Once done, remove from the oven to cool for about 10 minutes before cutting into 9 equal squares to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Kidney Friendly • Vegetarian • Pescatarian • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher