Description
These Peanut Butter Blondies are rich, chewy bars bursting with peanut butter flavor and chunks of Reese’s Pieces for a fun twist. Perfect as an indulgent snack or dessert, they combine buttery sweetness with the classic taste of peanut butter and colorful candy pieces for texture and visual appeal.
Ingredients
Scale
Main Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled (170g)
- 2 cups packed light or dark brown sugar (400g)
- 3/4 cup creamy peanut butter (190g)
- 2 large eggs
- 1 extra egg yolk
- 1 Tablespoon pure vanilla extract
- 2 cups all-purpose flour, spooned & leveled (250g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 and 1/4 cups Reese’s Pieces (about 260g)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and place the oven rack in the center position. Line a 9×13-inch metal or glass baking pan completely with parchment paper, leaving an overhang on the sides to lift the blondies out easily after baking. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until well combined. Add the creamy peanut butter and whisk again. Then incorporate the 2 large eggs, 1 extra egg yolk, and pure vanilla extract, whisking until fully combined.
- Add dry ingredients: Sift or add the all-purpose flour, baking powder, and salt to the wet mixture. Using a rubber spatula, fold the batter until just combined. The batter will be very thick.
- Fold in Reese’s Pieces: Gently fold in the Reese’s Pieces candies evenly through the batter. Spread the batter evenly into the prepared pan. Optionally, sprinkle a few extra Reese’s Pieces on top for decoration.
- Bake the blondies: Bake in the preheated oven for 30 minutes. After 30 minutes, insert a toothpick into the center. If the toothpick has wet batter, continue baking, checking every 2 minutes until only a few moist crumbs remain. Avoid overbaking to keep them chewy.
- Cool and cut: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the blondie slab from the pan and cut into 18 large squares.
- Store: Store any leftover blondies covered at room temperature for up to 1 week.
Notes
- Freezing Instructions: After baking and cooling, these blondies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools: Use a 9×13-inch pan, glass mixing bowls, a whisk, and a rubber spatula for best results.
- Peanut Butter Tip: For moist and chewy blondies, use processed creamy peanut butter like Skippy or Jif instead of natural peanut butter, which can dry out baked goods.
Nutrition
- Serving Size: 1 large blondie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
