Description
Deliciously chewy and rich Peanut Butter Blondies made with creamy peanut butter, brown sugar, and packed with colorful Reese’s Pieces candy for a fun and flavorful treat. Perfect for dessert or an indulgent snack.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups all-purpose flour, spooned & leveled (250g)
- 1 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 1 and 1/4 cups Reese’s Pieces (about 260g)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, covering the bottom and sides, and leave an overhang to easily lift the blondies later. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until well combined. Stir in the creamy peanut butter thoroughly. Add the eggs, extra egg yolk, and vanilla extract, then whisk everything until completely blended.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Fold these dry ingredients gently into the wet mixture using a rubber spatula. The batter will be thick.
- Incorporate Reese’s Pieces: Fold in the Reese’s Pieces candies evenly throughout the batter. Transfer the batter into the prepared pan and smooth the top. Optionally, sprinkle a few extra Reese’s Pieces on top for decoration.
- Bake the Blondies: Place the pan in the oven and bake for 30 minutes. After 30 minutes, insert a toothpick into the center of the blondies. If it comes out with wet batter, continue baking, checking every 2 minutes until the toothpick shows only a few moist crumbs. Avoid over-baking to keep the blondies moist.
- Cool and Serve: Remove the pan from the oven and let the blondies cool completely on a wire rack. Once cooled, lift the blondies out using the parchment paper overhang. Cut into 18 large squares and serve.
- Storage: Store any leftovers covered at room temperature for up to 1 week.
Notes
- Freezing Instructions: After baking and cooling, 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 (metal or glass), glass mixing bowls, a whisk, and a spatula for best results.
- Peanut Butter Tip: For moist blondies, use creamy processed peanut butter like Skippy or Jif rather than natural peanut butter, which can dry out baked goods.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
