Danny Kim
“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor
Recipe information
Yield
Makes 16 Servings
Ingredients
½
cup (1 stick) unsalted butter, melted, plus more for pan
1¼
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon kosher salt
2
large eggs
1½
cups light brown sugar
¾
cup smooth peanut butter
1
teaspoon vanilla extract
2
tablespoons strawberry jam
1
tablespoon chopped honey-roasted peanuts
Flaky sea salt (such as Maldon)
Need to make a substitution?
Preparation
Whisk together 1 ¼ cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. Whisk together 2 large eggs, 1 ½ cups light brown sugar, ¾ cup smooth peanut butter, ½ cup melted unsalted butter, and 1 tsp. vanilla extract; fold in dry ingredients. Scrape batter into a buttered 8x8" baking pan. Dollop with 2 Tbsp. strawberry jam; top with 1 Tbsp. chopped honey-roasted peanuts. Bake at 350° until a tester comes out clean, 35-40 minutes. Sprinkle with flaky sea salt.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 13 Saturated Fat (g) 4.5 Cholesterol (mg) 40 Carbohydrates (g) 32 Dietary Fiber (g) 1 Total Sugars (g) 22 Protein (g) 5 Sodium (mg) 170