Peanut butter and jelly brownies are a staple in the lunch boxes of many adults and children. The combination of sweet jelly and rich peanut butter has always been great. So why not bring that combination to brownies? With creamy peanut butter frosting and sweet jelly on top of rich, fudgy brownies, you have found the perfect match. Enjoy!
- 1 (4oz) package of unsweetened chocolate
- 3/4 cup salted butter
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 4 ounces cream cheese, softened
- 3/4 cup peanut butter
- 2 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup jelly of choice (I used grape)
- Preheat the oven to 350°F. Either spray a 9x13" pan with non-stick spray or line with foil, then spray the foil with non-stick spray. Set aside.
- Melt chocolate and butter in a microwave-safe bowl or in a medium saucepan on the stove. Stir in sugar. Blend in eggs and vanilla. Add flour and mix until fully combined (careful not to over-mix). Pour into the baking pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Place in fridge to cool.
- While brownies are cooling, make the frosting. Using a hand mixer in a medium mixing bowl, beat the cream cheese until smooth.
- Add the peanut butter and vanilla and beat until smooth and combined. Add the powdered sugar 1/2 cup at a time and beat until combined. If frosting is too thick, add milk until smooth and easy to spread.
- Spread the peanut butter frosting on the cooled brownies. In a small bowl, mix up the jelly until it is a smooth consistency. Place in a piping bag or zip-top bag with the tip cut off.
- Pip the jelly in 6 evenly spaced lines length-wise across the peanut butter frosting. Use a toothpick to drag through the jelly the opposite direction the jelly lines have been piped. Alternate directions you drag the toothpick to a create chevron-like pattern.
- Cut and serve.
Preserves can also be used instead of jelly or jam if you'd like.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 134mgCarbohydrates: 48gFiber: 1gSugar: 39gProtein: 4g
Nutrition information is an estimate only.
Peanut Butter and Jelly Brownies can be stored for 2-3 days in an airtight container at room temperature and up to 5 days in the fridge.
Peanut Butter and Jelly Brownies can be frozen and should last for 2 to 3 months in the freezer if stored in an airtight container. They can be frozen as the entire pan or cut into slices. To freeze sliced brownies, firstly, freeze them on a sheet tray first (to keep them from freezing together.
Next, wrap the brownies in foil or cling wrap and finally, place them in an airtight container or freezer bag. Put parchment paper between the layers if you need to stack them.
How to thaw them depends on how you froze them. If you froze the entire pan, place it in the refrigerator overnight to thaw. If thawing a single brownie, put it on a plate at room temperature for 1 to 2 hours, then eat.
If you’ve made this recipe, let me know how it went! I’d love to hear from you in the comments. Happy baking!