Ok yall, I have to admit, I really don’t have a whole lot of interest in chocolate unless it is covering peanut butter. That’s where these Peanut Butter Blondies come in. They offer all of my favorites wrapped into the PERFECT bar, in my opinion anyway.

What is a Peanut Butter Blondie?

Well, a blondie is basically a brownie without the cocoa added in, making it a bit like a cookie that you bake in bar form. Why leave the cocoa out, well because for this recipe we are going to add it in, in a different form. In the form of peanut butter cups!

I have to say, the peanut butter eggs that come out at Easter time are 100% my weakness! And now that they make them for pretty much any and every occasion, I can’t stay on a diet to save my life! But I just tell myself they are peanut butter and that’s basically protein, and that’s good for me, right?

Anyway, these blondies are packed full of peanut butter cups and that couldn’t make my heart any happier! So go grab you a couple of bags and let’s get to work.

A few notes:

These peanut butter blondies can’t be made without, butter, brown sugar, or baking powder…those are all the things that make them great!
You can change up the nut you use in them, but in my opinion, you need at least one! Salted Peanuts would even be great! But Pecans would work too!
These blondies rely on the Reeses Peanut Butter Cups, so just get the good ones and enjoy the ride!
Peanut Butter Blondies can be frozen, because that means they last longer and you can have just one any time you have a hankering!
I like to bake them as a bar, but you could cook this recipe in a cast-iron skillet or cake pan for a pazookie style cookie.

I dropped these in a pan for Super Bowl Sunday, but they were just the thing I needed in my life that day! Make them for something special or just because. Whatever you do, make them soon and let me know if you do!

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Peanut Butter Blondie

This is just the dessert of my dreams, I hope you enjoy it as much as I do!

Author Kendell

Ingredients

2 bags Reese’s Peanut Butter Cups peeled, 18-20 reserved for top
1 C 2 sticks Butter
2 C Light Brown Sugar
2 lg Eggs
2 C Flour
1 t Baking Powder
1/2 t Cinnamon
1 1/2 C Walnuts toasted
Maldon Flaky Sea Salt

Instructions

Preheat the oven to 350 degrees and line your baking pan with parchment paper on the bottom. Lightly spray the parchment and sides with a pan spray.
In a medium saucepan melt the butter over medium heat. Cook the butter stirring often until it begins to brown lightly. Remove it from the heat when brown bits begin to show up and let cook 5 minutes.
In the bowl of an electric stand mixer, place the brown sugar and melted butter and beat with the paddle attachment at med-low speed until well combined, about 2 minutes.
With the mixer running, add the eggs one at a time and beat until the mixture beings to fluff.
Add the flour, baking powder, cinnamon, peanut butter cups (saving 18-20 for topping), and walnuts to the butter and sugar mixture. Blend until combined and the mixture becomes a bit pasty. Do not over mix, only mix until the flour is no longer visible.
Spread the mixture into your prepared pan. Coarsely chop the reserved peanut butter cups and place them on top.
Bake for 25-30 minutes, until the middle just barely jiggles a bit. You want to keep the blondies gooey like a brownie, if you overcook them they will turn out like a hard cookie and that’s not the consistency we are going for. Rich and gooey is the way to go.
When they are done baking, sprinkle the top with the Maldon sea salt, let cool about 20 minutes, cut and enjoy!

Best Brownie/Blondie Pan

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MY FAVORITE KITCHEN TOOLS!

Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice

These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!

These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.

This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!

A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.

This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!

This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!

My favorite baking dish that is so easy to clean even burnt on cheese slides right off!

This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.

A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?

A food scale can be a very important tool in your kitchen, this one is the one I use every day!

If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!