Peanut butter and jelly is about as classic as it gets when it comes to fond childhood food combinations. Sweet and slightly tart raspberry jam combined with smooth peanut butter and both swirled over top of gooey chocolate brownies will make the child in you yelp from unadulterated joyful nostalgia. Sure, you could just as easily spread both over an already baked brownie but something magical happens when they are both baked into the top layer of the brownie solidifying the flavour union of this combination. Substitute with other preferred jams, jellies or nut butter if you like here.
Peanut Butter and Jelly Brownies 7 Steps
Preheat oven to 325°F. Lightly spray an 8" X 12" inch baking sheet with canola oil spray and line with parchment paper.
In one mixing bowl combine the granulated sugar, all-purpose flour, cocoa powder, milk powder, and kosher salt, whisk to combine.
In another medium sized bowl combine the eggs, olive oil and vanilla extract, whisk until smooth.
Mix the dry ingredients with the wet ingredients as well as chocolate chips until just combined. Transfer brownie mix to prepared baking sheet and spread until even.
Mix the peanut butter with 1 tablespoon of water and heat in the microwave for 20-30 seconds until loose enough and spoon in sections evenly over brownie mix in tray.
Mix the jam with 1 tablespoon of water in the microwave for 20-30 seconds until loose enough and spoon in sections on top of the peanut butter. Using a skewer or toothpick, make swirls to combine the peanut butter and jam on the surface of the brownie batter.
Bake in the preheated oven for 25-30 minutes until a skewer inserted into the middle of the brownie comes out clean. Remove from the oven and allow to cool in the baking sheet before cutting into. Note: for fudgier brownies, remove 5 minutes earlier.