I love peanut butter and I love blondies, so when I read the two of these combined I knew I had to make them. The problem with these though is that I don’t want to make them for any kind of social gathering because I want to eat them all. These are a great treat to make for any occasion because who doesn’t want to have peanut butter year round?
Growing up peanut butter was probably my favorite thing to eat. I would eat a peanut butter and jelly sandwich every single day. I just can’t get sick of peanut butter and these blondies have completely intensified my love for it. I made them during nap time and it’s a good thing the kids woke up sooner than I would have wanted because I would have eaten the entire tray.
These are a little more difficult than I would have hoped to be, but believe me once you make them you will be so happy you took the time and paid attention to the recipe because they were super hard not to devour immediately.
Taking peanut butter blondies to a party or barbecue will be what everyone talks about because they will see that you put forth an effort to make these and that you are sharing something that you truly love with those you love.
I have been doing a lot better at not eating garbage, but how can you call anything that has peanut butter in it garbage? You really can’t! So when you sink your teeth into these amazing Reese’s peanut butter blondies you can think of me and say, thank you!
- For the Blondie:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup (1 ½ sticks) unsalted butter
- 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 (rounded) mini Reese’s cups
- For the Reese’s Peanut Butter Icing:
- 6 tablespoons butter, unsalted
- ½ cup evaporated milk
- 1/8 teaspoon salt
- 6 oz Reese’s Peanut Butter Chips
- 1 ½ cups sifted powdered sugar (approximately)
- To make the Blondie:
- 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.
