Peanut Butter and Jelly Blondies for a Crowd

Ingredients

• ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled, plus more for pan
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1½ teaspoons kosher salt
• 3 large eggs, room temperature
• 2¼ cups (packed) light brown sugar
• 1 cup smooth peanut butter
• 1½ teaspoons vanilla extract
• ¼ cup strawberry jam
• 2 tablespoons chopped honey-roasted peanuts
• Flaky sea salt

Steps

1. Preheat oven to 350°. Butter a 13×9" baking dish. Whisk flour, baking powder, and kosher salt in a medium bowl to combine.
2. Whisk eggs, brown sugar, peanut butter, vanilla extract, and ¾ cup butter in a large bowl. Add dry ingredients and fold in just to combine. Scrape batter into prepared baking dish. Spoon dollops of jam over batter and top with peanuts.
3. Bake blondies until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and sprinkle blondie with sea salt; let cool. Transfer to a cutting board and cut into thirty-two 1½" squares.
4. Do Ahead: Blondies can be made 4 days ahead. Store tightly wrapped at room temperature.