Description
These Peanut Butter Blondies are rich, chewy bars loaded with creamy peanut butter and colorful Reese’s Pieces, perfect for a delightful treat or dessert. They are easy to make with common pantry ingredients and bake to golden perfection in just 30 minutes.
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
- Prepare the Pan: Preheat your oven to 350°F (177°C) and position the rack in center. Line a 9×13-inch metal or glass baking pan with parchment paper, covering the bottom and sides with an overhang to easily lift out the blondies later. Set this aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until their texture is smooth and combined. Add the creamy peanut butter, then incorporate the eggs, extra egg yolk, and vanilla extract. Whisk together until the mixture is fully blended.
- Add Dry Ingredients: Sift together or measure flour, baking powder, and salt. Fold these dry ingredients gently into the wet mixture using a rubber spatula until just combined. The batter will be thick at this point.
- Fold in Reese’s Pieces: Carefully fold in the 1 and 1/4 cups of Reese’s Pieces, ensuring they are evenly distributed throughout the thick batter. Spread the batter evenly in the prepared pan and optionally sprinkle a few extra Reese’s Pieces on top for a decorative finish.
- Bake the Blondies: Place the pan in the preheated oven and bake for 30 minutes. Check doneness by inserting a toothpick in the center; if it comes out with only a few moist crumbs, the blondies are done. If wet batter remains, bake additional 2-minute intervals until reaching this texture, being careful not to overbake to avoid dryness.
- Cool and Serve: Remove the pan from the oven and let the blondies cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 18 large squares and serve.
- Storage: Store leftover blondies covered at room temperature for up to one week. They also freeze well for up to 3 months; thaw overnight in the fridge and bring to room temperature before serving.
Notes
- Freezing Instructions: Freeze baked and fully cooled blondies for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before eating.
- Peanut Butter Tip: Use creamy processed peanut butter such as Skippy or Jif to maintain moist, chewy texture. Natural peanut butters may dry out the blondies, causing crumbliness.
- Pan Recommendation: Use a 9×13-inch metal or glass pan lined with parchment paper for best results and easy removal.
- Testing Doneness: Toothpick testing is crucial. Only a few moist crumbs on the toothpick indicate perfect doneness to keep blondies from drying out.
- Extra Reese’s Pieces on top add a colorful, appealing look and extra peanut butter candy flavor.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
