Description
Deliciously rich and chewy peanut butter blondies loaded with Reese’s Pieces candy, perfect for a sweet treat or dessert. These blondies combine creamy peanut butter, brown sugar, and a tender crumb, baked to golden perfection.
Ingredients
Scale
Blondie Batter
- 3/4 cup unsalted butter, melted and slightly cooled (170g)
- 2 cups light or dark brown sugar, packed (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 and leveled (250g)
- 1 teaspoon baking powder
- 1 teaspoon salt
Mix-ins
- 1 and 1/4 cups Reese’s Pieces (about 260g)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C) and position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until combined. Add the creamy peanut butter and whisk again. Incorporate the eggs, extra egg yolk, and vanilla extract, mixing until the batter is smooth and fully combined.
- Add Dry Ingredients: Sift in the all-purpose flour, baking powder, and salt. Fold these gently into the wet mixture using a rubber spatula, ensuring the batter becomes thick and uniform without over-mixing.
- Incorporate Reese’s Pieces: Fold in the Reese’s Pieces candies carefully, reserving some to sprinkle on top for a decorative touch if desired. Spread the batter evenly into the prepared baking pan.
- Bake the Blondies: Place the pan in the preheated oven and bake for 30 minutes. Test doneness by inserting a toothpick into the center; if it comes out with wet batter, continue baking and check every 2 minutes until the toothpick shows just a few moist crumbs. Avoid over-baking to keep the blondies chewy.
- Cool and Serve: Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the blondies from the pan, then cut into 18 large squares for serving.
- Store Leftovers: Keep any leftover blondies covered at room temperature for up to one week to maintain freshness.
Notes
- Freezing: Baked and cooled blondies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.
- Peanut Butter Tip: Use creamy processed peanut butter like Skippy or Jif instead of natural peanut butter to prevent dryness and crumbly texture in baked blondies.
- Pan Type: Maintain a 9×13-inch size pan, metal or glass both work well.
- Over-baking Warning: To keep your blondies moist and tender, avoid letting the toothpick test come out completely clean; a few moist crumbs indicate perfect doneness.
Nutrition
- Serving Size: 1 blondie
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
