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Sunflower Butter and Jelly BlondiesSunflower Butter and Jelly Blondies
Sunflower Butter and Jelly Blondies
Sunflower Butter and Jelly Blondies
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Recipe - Dearborn Market
SunflowerButterandJellyBlondies.jpg
Sunflower Butter and Jelly Blondies
Prep Time20 Minutes
Servings16
Cook Time30 Minutes
Calories246
Ingredients
1⁄2 cup unsalted butter, softened
1⁄2 cup coconut sugar
1 large egg
1 cup sunflower seed butter
1⁄2 teaspoon vanilla extract
11⁄2 cups white whole wheat flour
1⁄2 teaspoon baking powder
3⁄4 cup low sugar strawberry preserves
1/3 cup roasted unsalted sunflower seeds
Directions

1. Preheat oven to 350°. Line 8-inch square baking dish with foil so foil extends about 2 inches over sides of dish.

 

2. In medium bowl, beat butter and sugar with mixer on high speed 2 minutes or until light and fluffy. Add egg, sunflower seed butter and vanilla extract; beat on medium speed, 1 minute or until incorporated. Add flour and baking powder; beat on low speed 2 minutes or until incorporated.

 

3. Reserve 1 cup dough; press remaining dough over bottom of prepared pan and spread with preserves. Sprinkle sunflower seeds over preserves; crumble reserved dough over top. Bake blondie 30 minutes or until top is golden brown; cool 30 minutes on wire rack. Use foil to lift blondie out of dish; cut into 16 squares.

 

Nutritional Information
  • 16 g Total Fat
  • 5 g Saturated Fat
  • 27 mg Cholesterol
  • 88 mg Sodium
  • 21 g Carbohydrates
  • 2 g Fiber
  • 9 g Sugars
  • 6 g Protein
20 minutes
Prep Time
30 minutes
Cook Time
16
Servings
246
Calories

Shop Ingredients

Makes 16 servings
1⁄2 cup unsalted butter, softened
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1⁄2 cup coconut sugar
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
Wholesome Pantry Organic Pure Cane Granulated Sugar, 32 oz
$5.99$2.99/lb
1 large egg
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
1 cup sunflower seed butter
Not Available
1⁄2 teaspoon vanilla extract
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz
$7.29$3.65/fl oz
11⁄2 cups white whole wheat flour
King Arthur Baking Company Whole Wheat Flour, 5 lbs
King Arthur Baking Company Whole Wheat Flour, 5 lbs
$7.09$1.42/lb
1⁄2 teaspoon baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
3⁄4 cup low sugar strawberry preserves
Bonne Maman Strawberry Preserves, 13 oz
Bonne Maman Strawberry Preserves, 13 oz
$6.99$0.54/oz
1/3 cup roasted unsalted sunflower seeds
David Original Salted & Roasted Sunflower Seeds, 14.5 oz
David Original Salted & Roasted Sunflower Seeds, 14.5 oz
$4.49$0.31/oz

Nutritional Information

  • 16 g Total Fat
  • 5 g Saturated Fat
  • 27 mg Cholesterol
  • 88 mg Sodium
  • 21 g Carbohydrates
  • 2 g Fiber
  • 9 g Sugars
  • 6 g Protein

Directions

1. Preheat oven to 350°. Line 8-inch square baking dish with foil so foil extends about 2 inches over sides of dish.

 

2. In medium bowl, beat butter and sugar with mixer on high speed 2 minutes or until light and fluffy. Add egg, sunflower seed butter and vanilla extract; beat on medium speed, 1 minute or until incorporated. Add flour and baking powder; beat on low speed 2 minutes or until incorporated.

 

3. Reserve 1 cup dough; press remaining dough over bottom of prepared pan and spread with preserves. Sprinkle sunflower seeds over preserves; crumble reserved dough over top. Bake blondie 30 minutes or until top is golden brown; cool 30 minutes on wire rack. Use foil to lift blondie out of dish; cut into 16 squares.