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Be still our grade-school heart. Pastry chef Erin McDowell’s peanut butter and jelly blondies are making all of our snack-time dreams come true.
“The key to getting a good swirl on top is to pipe on the jam,” McDowell, author of The Fearless Baker, tells us. “But if you don’t have a piping bag, you can put the jam in a zip-top plastic bag, cut off one corner and then make big, swirly swoops all over with the jam.”
We’ve always wondered what would happen if a brownie and a PB&J sandwich had a really delicious baby. We’re gonna go ahead and pack two in our lunch box for tomorrow.
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