Why This Recipe Works

Every bite of these gooey, crispy-edged blondies is packed with creamy peanut butter and bright-tasting jam. To enhance the nutty flavor, we begin by browning the butter. Light brown sugar is a natural choice for its caramel notes. Superfine brown rice flour absorbs more moisture than more coarsely ground rice flour, ensuring a tender crumb without graininess, while cornstarch lightens the texture. Besides whisking peanut butter into the dough, we swirl it with raspberry jam on top of the bars, with a sprinkle of salted dry-roasted peanuts adding crunch and savoriness.

Before You Begin

We like the superfine brown rice flour from Anthony’s Goods or Authentic Foods. You can use coarser stone-ground brown rice flour instead, but the texture of the blondies will be grainier. If using natural peanut butter, stir it well before measuring. Be sure to let the bars fully cool in the pan so they won’t crumble when you remove them.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan.

Melt 8 tablespoons unsalted butter, cut into 4 pieces, in 10-inch skillet over medium-high heat. Continue to cook until milk solids brown and smell nutty, 1 to 3 minutes. Immediately pour browned butter into large bowl. Let cool for 5 minutes. Whisk in 1 cup packed light brown sugar (7 ounces), ½ cup creamy peanut butter, 1 large egg, and 2 teaspoons vanilla extract.

Stir together ⅔ cup (3¼ ounces) superfine brown rice flour, 6 tablespoons (1½ ounces) cornstarch, ¾ teaspoon baking powder, and ½ teaspoon table salt in medium bowl. Fold dry ingredients into wet until thoroughly mixed.

Spread batter evenly in prepared pan. Evenly distribute ¼ cup stirred raspberry jam in small dollops over batter. Repeat with dollops of remaining 3 tablespoons peanut butter. Drag tip of knife or toothpick through dollops to create swirl pattern. Top with 3 tablespoons coarsely chopped salted dry-roasted peanuts. Sprinkle with ½ teaspoon flake sea salt, if using.

Bake until edges are set and lightly cracked and center is still soft, 30 to 35 minutes. Let blondies cool in pan for 1 hour. Lift out of pan and cut into 9 squares. Blondies can be refrigerated in airtight container for up to 3 days.