Description
These Peanut Butter Blondies are rich, chewy bars bursting with peanut butter flavor, studded with Reese’s Pieces and chocolate chips for a perfect sweet and salty treat. Easy to make and baked to golden perfection, they make great snacks or dessert for peanut butter lovers.
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
Add-ins
- 3/4 cup Reese’s Pieces (about 140 grams)
- 3/4 cup chocolate chips (about 120 grams)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) to ensure it’s ready once the batter is mixed.
- Prepare Pan: Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
- Melt Butter and Peanut Butter: In a large microwave-safe bowl, heat the butter and peanut butter together until almost melted, then stir until smooth and combined.
- Mix Sugar and Eggs: Whisk the light brown sugar into the peanut butter mixture until fully incorporated. Next, add the eggs and vanilla extract, whisking until the mixture is smooth with no visible egg pieces.
- Add Dry Ingredients: Gently fold the flour and salt into the wet mixture. Stir carefully until the flour is just combined and there are no streaks or lumps.
- Fold in Add-ins: Carefully fold in the Reese’s Pieces and chocolate chips, distributing them evenly throughout the batter.
- Transfer to Pan: Spoon or pour the batter into the prepared pan and spread it evenly with a spatula to smooth the top.
- 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 bars, bake up to 35 minutes.
- Cool and Slice: Allow the blondies to cool completely in the pan. Use the parchment overhang to lift them out if lined, then slice with a sharp knife. If the pan was greased, slice directly in the pan. Cooling for 2½ hours retains some melty chocolate and Reese’s pieces texture.
Notes
- Use natural or creamy peanut butter for best melt and texture.
- Ensure not to overmix once flour is added to keep blondies tender.
- Adjust baking time for gooey versus firmer blondies according to preference.
- Allow blondies to cool completely before slicing to prevent crumbling.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
