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peanut butter blondie recipe
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5 from 6 votes

Peanut Butter Blondies

These Reese's peanut butter blondies are made in one bowl and under 30 minutes!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: easy
Servings: 16 bars
Calories: 377kcal

Ingredients

  • 1 1/2 cups (180 g) all purpose flour *spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt *I use fine sea salt
  • 12 tablespoons (1 1/2 sticks, 3/4 cup, 170 g) unsalted butter melted and slightly cooled
  • 1 cup (213 g) packed light brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 1/2 cup (135 g) smooth peanut butter
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips
  • 1 cup (170 g) Reese's Pieces

Instructions

  • Prep oven and pan. 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. (you can also use parchment paper)
  • Combine dry ingredients. Whisk flour, baking powder, and salt together in medium bowl.  Make a well in the dry ingredients. 
  • Combine wet ingredients. In a second bowl, whisk together the melted butter, sugars, vanilla, egg, and peanut butter.
  • Combine wet and dry ingredients. Using rubber spatula, fold dry ingredients into wet mixture until just combined; do not overmix.
  • Add mix-ins. Fold in Reese's candies and chocolate chips until even mixed. Spread batter into prepared pan, smoothing top with rubber spatula. I like to sprinkle on a few extra chocolate chips and Reese's pieces for presentation.
  • Bake. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Bars may look slightly underdone in the middle. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into bars and serve.

Notes

  • Storage: I store mine covered at room temperature for a week. 
  • Freezing: You can freeze these blondies for up to 3 months. Thaw at room temperature before serving.
  • Do not overbake: 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. 
  • Peanut butter: 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.

Nutrition

Calories: 377kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 220mg | Fiber: 2g | Sugar: 31g | Vitamin A: 302IU | Calcium: 49mg | Iron: 2mg