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Peanut Butter Blondies Recipe

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★★★★★

4.9 from 68 reviews

Deliciously rich and chewy Peanut Butter Blondies loaded with Reese’s Pieces and chocolate chips. These bars combine the sweet nuttiness of peanut butter with buttery blondie batter, baked to perfection for a gooey yet set texture. Perfect for peanut butter lovers and chocolate fans alike, these blondies are a crowd-pleasing treat that’s easy to make in a single pan.

Ingredients

Scale

Main Ingredients

  • 2/3 cup unsalted butter (170 grams)
  • 3/4 cup smooth peanut butter (about 270 grams)
  • 2 cups light brown sugar (420 grams)
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour (250 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 Oven: Preheat your oven to 350°F (180°C). Prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal, or alternatively lightly grease the pan.
  2. Melt Butter and Peanut Butter: In a large microwave-safe bowl, melt together the unsalted butter and peanut butter. Stir until completely smooth once almost melted.
  3. Add Sugar and Eggs: Whisk the light brown sugar into the peanut butter mixture. Then whisk in the eggs and vanilla extract until the mixture is smooth and no pieces of egg remain visible.
  4. Incorporate Dry Ingredients: Gently fold the all-purpose flour and salt into the wet mixture, stopping as soon as there are no visible flour streaks or lumps to avoid overmixing.
  5. Add Mix-ins: Fold in the Reese’s Pieces and chocolate chips evenly throughout the batter.
  6. Transfer to Pan: Spoon or pour the batter into the prepared baking pan and spread it out smoothly with a spatula.
  7. Bake: Bake in the preheated oven 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 for 35 minutes.
  8. Cool and Slice: Allow the blondies to cool in the pan. When ready to slice, lift the blondies out using the parchment overhang or slice directly in the pan if greased. A sharp, thin knife works best. Cooling for about 2 1/2 hours is ideal for clean slicing, though the chips will remain melty.

Notes

  • Peanut Butter: Use smooth peanut butter for best results. Crunchy peanut butter is acceptable but avoid homemade or natural varieties as they can separate and cause inconsistent textures.
  • Mix-ins: You can customize the mix-ins by using 1 1/2 cups total of your favorites like peanut butter chips, chocolate chips, Reese’s Pieces or chopped peanut butter cups.
  • Smaller Batch: For an 8×8 inch pan, adjust ingredients accordingly and bake for about 25 minutes. Ingredients: 1/3 cup butter, 1/4 cup + 2 tbsp peanut butter, 1 cup brown sugar, 1 tsp vanilla, 1 large egg + 1 egg yolk, 1 cup flour, pinch of salt, 6 tbsp Reese’s Pieces, 6 tbsp chocolate chips.
  • Storage: Store blondies in an airtight container at room temperature for up to 4 days. You can freeze baked and cooled blondies for up to 2 months; separate layers with wax paper to prevent sticking. Thaw in the fridge before serving.
  • Nutrition: Nutrition facts are estimates based on 15 large blondies from the recipe; yields may vary with size.

Keywords: peanut butter blondies, peanut butter dessert, blondie recipe, Reese's Pieces blondies, chocolate chip blondies, easy peanut butter bars, homemade blondies

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