These Peanut Butter Blondies are my favorite chewy blondie recipe with mini Reese’s cups, Reese’s chips, and milk chocolate chips folded into the batter. They have a luscious, creamy Reese’s peanut butter icing on top.
Preheat oven to 350°. 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 Reese’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 BlondiesYou can halve this recipe and use an 8 x 8 inch baking dish.