A NEW RECIPE FOR YOU COURTESY OF CHEF ERIN MCDOWELL
¾ cup (170 g) unsalted butter, at room temperature
½ cup (135 g) peanut butter
1 cup (212 g) dark brown sugar
½ cup (99 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2¼ cups (271 g) all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup (103 g) seedless raspberry jam (see note)
1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing some excess paper to hang over the sides of the pan. Use scissors to cut the paper at the corners so it lies flush inside the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar and sugar until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing on medium speed until well combined. Scrape the bowl well, then add the vanilla extract and mix to combine.
4. Add the flour, baking powder, baking soda and salt; mix just until incorporated. Scrape the bowl well, then transfer to the prepared baking pan. Spread the batter into an even layer.
5. Transfer the jam to a disposable pastry bag (or a small zip-top plastic bag). Cut a ¼-inch opening from the end (or at one bottom corner of the zip-top bag).Squeeze the jam onto the surface of the blondies in swirly loops.
6. Transfer the pan to the oven and bake until the edges are golden brown and the surface appears set, 20 to 25 minutes. Cool completely in the pan.
7. Use the excess parchment paper to help pull the blondies out of the pan, then use a knife to cut into 12 even pieces.
Note: If you can’t find seedless raspberry jam, you can warm ½ cup (155 g) seeded jam in a small pot and then strain it to remove the seeds. Let it cool for at least 10 minutes before using. You can also substitute any flavor of jam you’d like.