Reese's Peanut Butter Blondies
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.
Servings: 32 people
Ingredients
Blondies
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter — 1 ½ sticks
- 2 cups light brown sugar — packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Reese's peanut butter chips
- ½ cup Ghirardelli milk chocolate chips
- 1 cup mini Reese's cups
Peanut Butter Icing
- 6 tablespoons butter — unsalted
- ½ cup evaporated milk
- ⅛ teaspoon salt
- 6 oz Reese's Peanut Butter Chips
- 1 ½ cups powdered sugar — sifted approximately
Instructions
- Preheat the oven to 350°F. 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 frequently, until browned bits cling to the bottom and the butter smells nutty. Transfer brown butter to a medium bowl, scraping in all the browned bits.
- Add brown sugar to the brown butter and beat with an electric mixer until well combined and the mixture resembles wet sand, 2 to 3 minutes.
- Add eggs and vanilla and beat until fluffy, about 2 minutes. Add the dry ingredients and beat until smooth. The batter will be very thick.
- Fold in the milk chocolate chips, peanut butter chips, and mini Reese's cups. Turn out into the prepared pan and spread evenly with an offset spatula.
- Bake until golden brown and the center no longer jiggles when the pan is gently shaken, 20 to 25 minutes. The toothpick test will not work here because of the mix-ins. Do not overbake. Let cool completely in the pan on a wire rack.
- Combine butter, evaporated milk, and salt in a heatproof bowl set over a pan of simmering water. Cook, stirring frequently, until the butter is melted and the mixture is hot to the touch.
- Remove from heat, add the peanut butter chips, and beat with an electric hand mixer until smooth and the chips have completely melted. Stir frequently and allow to cool, about 15 minutes.
- Gradually add sifted powdered sugar and beat until thick enough to spread but not runny. Spread over the cooled blondies with an offset spatula and allow the frosting to set before slicing.
Notes
Yield: 32 blondies from a 13x9 inch pan. Halve the recipe and use an 8x8 inch pan for 16 bars.
Doneness Cue: The top should be golden brown and the center should not jiggle when the pan is gently shaken. Do not rely on the toothpick test because of the chocolate and peanut butter mix-ins.
Storage: Store cut bars in an airtight container at room temperature for up to 3 days, in a single layer or with parchment between layers so the frosting does not stick.
Make Ahead: Bake and glaze the blondies a day in advance and store covered at room temperature. They slice more cleanly on day two once the frosting has fully set.
Doneness Cue: The top should be golden brown and the center should not jiggle when the pan is gently shaken. Do not rely on the toothpick test because of the chocolate and peanut butter mix-ins.
Storage: Store cut bars in an airtight container at room temperature for up to 3 days, in a single layer or with parchment between layers so the frosting does not stick.
Make Ahead: Bake and glaze the blondies a day in advance and store covered at room temperature. They slice more cleanly on day two once the frosting has fully set.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 84mg | Fiber: 1g | Sugar: 25g | Vitamin A: 228IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg