Home » “This is the marry me juice” (and a recipe for gluten-free pb&j blondies)

“This is the marry me juice” (and a recipe for gluten-free pb&j blondies)

peanut butter gluten free blondiesI burst into a fit of giggles every time I hear this phrase.

Uncontrollable, side-splitting giggles.

That is a quote from a recipe called Engagement Chicken. Apparently it is a thing that girls make when they want to catch themselves a fine young gentleman. I happen to think it is funny. Like a chicken has magic properties. (On the other hand, these cupcakes do have amazing man-catching powers). That phrase has become something of an inside joke with a couple of my friends.

And it is kind of related to today’s post.

Kind of.

Today’s post isn’t about man bait. It is about great pairs.

Sonny & Cher. Sherlock Holmes & Dr. Watson. Lucy & Desi. Root beer & Vanilla Ice Cream. Nutella & bananas. Tom & Jerry. Bert & Ernie. Kermit & Miss Piggy. Peanut Butter & Jelly. Andy & Emily.

You haven’t heard of Andy & Emily? That’s ok. They aren’t exactly famous.

Andy is my cousin and one of my best friends (also, he is the one who gave me the nickname of FrannyCakes). Emily is my brand-new cousin-in-law. (And if it isn’t really a thing, I don’t care).

They got hitched Labor Day Weekend, and it was quite the celebration.

There were silly photos in a photo booth. Dancing. Silliness. Oh, and some mushy true love stuff transpired.

An excellent start for their life together.

A perfect pair for that list.

Welcome to the family, Emily! You and Andy make a great pair.

Just like peanut butter & grape jelly (does any one else have fond memories of Goober peanut butter? I might have mentioned before that I have the palate of a four year old…). These are slightly addictive.

Gluten-Free Peanut Butter & Jelly Blondies
#ratingval# from #reviews# reviews
Print
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 24
A classic bar cookie paired with one of food’s greatest pairs: peanut butter & grape jelly.
Ingredients
  • 280 grams (2 cups) gluten-free all-purpose flour*
  • 1/2 teaspoon xantham gum(omit if using a flour blend that includes this)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 175 grams (1 1/2 sticks) butter, melted
  • 215 grams (1 cup, packed) dark brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 150 grams (generous 1/2 cup) smooth peanut butter**
  • 100 grams (1/2 cup) grape jelly***
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 325 degrees F.
  2. Grease a 9×13-inch pan or heatproof glass dish and then line the pan with parchment paper, leaving about an inch of overhang on the long sides.
  3. In a medium mixing bowl, whisk together the flour, xantham gum (if using), salt and baking powder. Set aside.
  4. In a seperate, large mixing bowl, stir together the melted butter, brown sugar, granulated sugar, eggs and vanilla. For a denser blondie stir until just combined. For a lighter, cake-ier blondie, lightly beat the eggs before adding them to the sugars and butter.
  5. Stir in the flour mixture into the buter mixture. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula. (You might want to grease the spatula if you are having problems spreading the batter)
  6. Slightly melt the peanut butter and jelly in separate dishes in the microwave, and spoon them out all over the top of the batter.
  7. Swirl the batter with a spatula or butter knife, but be careful not to go all the way to the bottom of the pan, or the blondies might fall apart.
  8. Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Set the pan on a wire rack to cool for 15 minutes.
  10. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.
Notes

*I usually use Cup4Cup brand all-purpose flour, but you could use most commercially available flour blends or a home-made AP blend.
**You could use SunButter to make these nut-free.
***Grape jelly is my favorite, but strawberry jelly would work just fine too.

2.2.8

This post is linked to Slightly Indulgent Tuesdays.

 

 

10 comments

  1. Ohhh man, these look amazing. I can already taste it… I absolutely love PB&J bars and these are phenomenal. I’ve never had actual blondies but if yours taste as good as they look then ohhh man I am in for a treat. Pinned!

    I saw this on Slightly Indulgent. I’d love for you to check out my tiramisu cupcakes that I shared as well 🙂

  2. Heidi says:

    These look fantastic! I am starting a weekly Gluten-Free Share Page on OneCreativeMommy.com. It’s brand new, but I hope it will become a great resource as it grows. I would love it if you added my party to your list of places to link up and shared some of your great ideas each week. I hope to see you there.

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