# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup (115 g) unsalted butter, melted
05 - 1 cup (200 g) light brown sugar, packed
06 - 1/2 cup (130 g) creamy peanut butter
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Swirl
09 - 1/2 cup (160 g) raspberry jam, stirred to loosen
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth. Add peanut butter and mix until fully combined.
04 - Beat in eggs and vanilla extract until well incorporated.
05 - Gently fold dry ingredients into the wet mixture until just combined—do not overmix.
06 - Pour batter into prepared pan and smooth the top.
07 - Dollop raspberry jam over the surface and use a knife or skewer to swirl gently into the batter, creating a marbled effect.
08 - Bake for 25–28 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Lift out using parchment and cut into 16 squares.
