Reese's Peanut Butter Blondies
These Reese's peanut butter blondies are made in one bowl and under 30 minutes!
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons 1 1/2 sticks butter, melted and slightly cooled
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup peanut butter
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup Reese's Pieces
Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Spray with cooking spray and set aside.
Whisk flour, baking powder, and salt together in medium bowl. Make a well in the dry ingredients.
Melt the butter over medium heat and allow to cool slightly. Add the melted butter, sugars, vanilla, egg, and peanut butter. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in Reese's candies and chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
Fold in Reese's candies and chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Be sure to use a regular peanut butter not an all natural peanut butter that might be too oily for the blondies. Just a good old Jif or Skippy will be perfect.
The key to to these blondies is too not overbake them! They might not look done at 25 minutes, but take them out. They will set up after they bake.
- First, line your pan with tinfoil and spray lightly with cooking spray. This will make it easier to simply lift out the entire pan at once and cut into bars.
- Allow them to cool. Completely. Cutting them warm is just going to end up in a GIANT disaster. Let them sit on the counter until they come to room temperature. I pop mine in the fridge to hurry up this process and help to firm up the bars before cutting. Usually at least an hour if not longer if I can wait that long!
- Use a plastic knife! Plastic does not conduct heat like a metal knife will so it will cut through the bars easily without warming up that chocolate inside! You will have nice clean cuts and pretty bars to present in the end!
Calories: 463kcal | Carbohydrates: 53g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 177mg | Fiber: 2g | Sugar: 38g