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Peanut Butter Blondies Recipe

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4.2 from 81 reviews

Delight in these rich, chewy Peanut Butter Blondies featuring smooth peanut butter, sweet brown sugar, and a perfect blend of Reese’s Pieces and chocolate chips. Baked to golden perfection, these blondies offer a gooey, melt-in-your-mouth experience ideal for peanut butter and chocolate lovers alike.

  • Total Time: 45 minutes
  • Yield: 15 large blondies

Ingredients

Wet Ingredients

  • 2/3 cup unsalted butter (170 grams)
  • 3/4 cup peanut butter (about 270 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 2 cups light brown sugar (420 grams)
  • 1/4 teaspoon salt

Mix-Ins

  • 3/4 cup Reese’s Pieces (about 140 grams)
  • 3/4 cup chocolate chips (about 120 grams)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the blondies evenly.
  2. Prepare the Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan to prevent sticking.
  3. Melt Butter and Peanut Butter: In a large microwave-safe bowl, melt together the unsalted butter and peanut butter. Stir continuously as it melts until the mixture is smooth and well combined.
  4. Mix Wet Ingredients: Whisk the light brown sugar into the peanut butter mixture until fully incorporated. Then whisk in the eggs and vanilla extract until no visible egg pieces remain and the mixture is smooth.
  5. Add Dry Ingredients: Gently fold the all-purpose flour and salt into the wet mixture. Mix just until you no longer see streaks or lumps of flour to avoid overmixing.
  6. Incorporate Mix-Ins: Fold in the Reese’s Pieces and chocolate chips evenly throughout the batter for bursts of flavor in every bite.
  7. Fill the Pan: Spoon or pour the batter into the prepared baking pan, spreading the top smooth with a spatula for an even bake.
  8. Bake the Blondies: Bake for about 30 minutes or until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs. For less gooey blondies, bake up to 35 minutes.
  9. Cool Completely: Allow the blondies to cool in the pan. When ready to serve, lift them out using the parchment overhang or slice directly in the pan if greased. Cooling time recommended is about 2 1/2 hours for the best texture.

Notes

  • Peanut Butter: Use smooth peanut butter for best results. Crunchy can be used but avoid homemade or natural peanut butters as their oil separation can affect texture.
  • Mix-Ins: Customize with 1 1/2 cups total of mix-ins like chocolate chips, peanut butter chips, Reese’s Pieces, or chopped peanut butter cups.
  • Smaller Batch: For an 8×8 inch pan, reduce ingredients accordingly, bake about 25 minutes. Ingredients include 1/3 cup unsalted butter, 1/4 cup plus 2 tablespoons peanut butter, 1 cup brown sugar, 1 teaspoon vanilla extract, 1 large egg plus 1 yolk, 1 cup flour, pinch of salt, and 6 tablespoons each Reese’s Pieces and chocolate chips.
  • Storage: Store in an airtight container at room temperature for up to 4 days. Freeze baked and cooled blondies up to 2 months with wax paper between to prevent sticking. Thaw in refrigerator.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/peanut-butter-blondies-recipe/