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These Peanut Butter Blondies are my favorite chewy blondie recipe with mini Reeseā€™s cups, Reeseā€™s chips, and milk chocolate chips folded into the batter. They have a luscious, creamy Reeseā€™s peanut butter icing on top.

Reeses Peanut  Butter Blondies bitten

Brace yourselves. These Reeseā€™s Peanut Butter Blondies are insanely good.

Itā€™s an easy brown butter blondie recipe with mini Reeseā€™s peanut butter cups, Reeseā€™s peanut butter chips, and Ghirardelli milk chocolate chips folded into the batter. And because that just wasnā€™t enough, I slathered a thick layer of Reeseā€™s peanut butter icing on top.

Reeses Peanut Butter Blondies sliced on wooden surface
Seven Layer Bars Stacked.
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Itā€™s a Reeseā€™s peanut butter trifecta!

The brown butter blondie perfectly compliments the peanut butter and milk chocolate. It has a slight crunch on the outside but is chewy and dense on the inside with Reese’s and milk chocolate in every single bite!

Reeses Peanut Butter Blondies sliced stacked

The Reeseā€™s peanut butter icing deserves itā€™s own moment in the spotlight, because itā€™s sensational. It is silky smooth and creamy, and it tastes just like the inside of a Reeseā€™s cup but better.

Thatā€™s right, I said better.

Reeses Peanut Butter Blondies tall stack peanut butter frosting

Butā€¦I canā€™t guarantee that these peanut butter blondies will be around long enough to iceā€¦

Reeses Peanut Butter Blondies unsliced in baking tin

I like to bake my blondies (and brownies) in a glass baking dish because I have found that, when baked in a metal pan, the outside cooks too quickly and can end up too crunchy when the center is finally cooked. When cooked in glass or pyrex, the blondies will develop a slightly crispy crust around the edges but will still be soft and chewy all the way throughout. Though either is possible. Clearly when I remade these in 2022, I used a pretty vintage baking dish and all was well.

If you tried thisĀ recipeĀ and loved it please leave a šŸŒŸĀ star ratingĀ and let me know how it goes in the commentsĀ below. I love hearing from you; your comments make my day!

Reeses Peanut Butter Blondies bitten
5 from 1 ratings

Reeseā€™s Peanut Butter Blondies

These Peanut Butter Blondies are my favorite chewy blondie recipe with mini Reeseā€™s cups, Reeseā€™s chips, and milk chocolate chips folded into the batter. They have a luscious, creamy Reeseā€™s peanut butter icing on top.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 32 people

Ingredients 
 

For the Blondie:

For the Reeseā€™s Peanut Butter Icing:

Instructions 

To make the Blondie:

  • Preheat oven to 350Ā°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
  • Whisk flour, baking powder, and salt in a medium bowl and set aside.
  • Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
  • Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
  • Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
  • Fold in milk chocolate chips, peanut butter chips and mini Reeseā€™s cups. Turn out into prepared baking dish.
  • Using an offset spatula, evenly spread batter in pan.
  • Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.

For the Icing:

  • Combine butter, milk, and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
  • Remove from heat and add chips to the bowl; beating with an electric hand mixer until smooth and the chips have completely melted.
  • Cool. This step only takes about 15 minutes, especially if you stir it frequently.
  • Gradually add in powdered sugar and beat until thick enough to spread but not runny.
  • Spread onto cooled blondies with an offset spatula.

Notes

Yield: 32 Blondies
You can halve this recipe and use an 8 x 8 inch baking dish.

Nutrition

Calories: 267kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 267
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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19 Comments

    1. Hi Amber! Yes! I use the mini ones to save time unwrapping and chopping, but these blondies are also delicious with chopped Reeseā€™s. If you have the patience, you will be rewarded with even more peanut butter flavor!