Happy 5 Years with Peanut Butter Blondies

Super soft and simple peanut butter blondies filled with Reese's Pieces! Recipe on sallysbakingaddiction.com

I can’t believe we are here today.

What began as a simple way to share my recipes with friends and family has turned into this full blown career and actual grown-up business. (WHAT in the world!)

Super soft and simple peanut butter blondies filled with Reese's Pieces! Recipe on sallysbakingaddiction.com

It was 5 years ago yesterday and peanut butter blondies were on my kitchen counter. I made them to bring into work and thought they’d be a great recipe to put on my new hobby blog called Sally’s Baking Addiction. But, like the nervous anxious person I am, I had a few reservations before I pressed that publish button for the first time.

  1. Is blogging nerdy?
  2. Omg should I even tell my friends about this?
  3. I bet my mom will be the only one who reads this. (She was.)
  4. I’ll just take a picture of the blondies on my iPhone.
  5. There’s a new thing called “Pinterest” and maybe I can put my blog on there?

It’s overwhelming that one tiny decision can alter the direction of life forever. But I think that’s what makes life so thrilling. It’s made up of all these “little” decisions every day and you don’t even know it at the time, but just *one* can be the start of something completely life-changing.

This rainbow whisk tho.

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In the spirit of 5, here are 5 things I’ve learned about blogging in the past 5 years.

5 Things I’ve Learned

1) Don’t compare your start to someone else’s middle. The comparison trap is loud and it is real. But look where I was 5 years ago with my peanut butter blondies (omg that picture, I can’t). Blogging is a journey and you’ll always be learning. It’s practically suicide to compare your blog to someone else’s. You are on two completely different paths and you are two completely different people.

2) Not having an “off” switch is the hardest part. The internet, it doesn’t turn off. And the work on a content-based website, it never ends. You have to learn to give yourself breaks.

3) It’s ok to give up some control. Hiring assistants and giving them a piece of “my baby” has been the hardest, albeit most rewarding emotional and mental experience of this career. I strongly encourage bloggers who constantly feel like they are fighting a demanding uphill battle to considering the hiring process. Turns out, there are a lot of food and internet lovers out there willing to help! If you’re generally burnt out, your work will suffer. And readers can tell! Hiring help has revived my passion and now I am consistently in touch with why I started my blog in the first place: because I love baking.

4) This is a ride, not a destination. The internet is fast-paced, but blogging is a slow and educational journey. It doesn’t happen overnight.

5) Do it for the right reasons. And that reason shouldn’t be money. If blogging is your full-time gig, it’s certainly imperative to have a strong and consistent income to support yourself and supply for your family. But that shouldn’t be the reason WHY you blog. You should blog because you are passionate about it.

(More blogging posts right this way!)

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But can I real quick tell you about these peanut butter blondies? I took them to a party on Saturday night and one guy said (and this is a direct quote) “these are like soft peanut butter pillows.” I changed my original recipe to fit into a 9×13 pan. The result is a dense and completely soft peanut butter blondie bar with lots of brown sugar and peanut butter flavor. I strongly encourage the use of Reese’s Pieces as this only takes your peanut butter experience to the next level. We’ll use melted butter for a little more dense chew (as opposed to creaming butter which creates a fluffier bar) and an extra egg yolk for richer flavor. And this is a one bowl recipe!!

Besides that, it’s just a plate of delicious peanut butter pillows.

Super soft and simple peanut butter blondies filled with Reese's Pieces! Recipe on sallysbakingaddiction.com

Anyway, I don’t even know where to end besides, I don’t know, that first sentence up there. ↑ I just can’t believe we are here today talking about baking, learning and growing together, inspiring each other and participating in what I can only refer to as a BAKING PARADE. You’re all the best.

Peanut Butter Blondies

Ingredients:

  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted and slightly cooled for 3 minutes
  • 2 cups (400g) packed light or dark brown sugar
  • 3/4 cup (194g) creamy peanut butter
  • 2 large eggs + 1 extra egg yolk
  • 1 Tablespoon pure vanilla extract (yes Tablespoon!)
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 and 1/4 cups Reese's Pieces

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  2. In a large bowl, whisk the melted butter and brown sugar together until combined. Whisk in the peanut butter, then add the eggs, egg yolk, and vanilla. Whisk it all until completely combined.
  3. Add the flour, baking powder, and salt. Fold the batter together using a rubber spatula. Batter is very thick. Finally, fold in the Reese's Pieces. Spread evenly into prepared pan and sprinkle with a couple additional Reese's Pieces on top for looks, if desired.
  4. Bake for 30 minutes, then test the blondies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the blondies are not done. If there are only a few moist crumbs, the blondies are done. Keep checking every 2 minutes until you have moist crumbs. My blondies take 30 minutes. They taste a little dry if you overbake!
  5. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
  6. Cover and store leftover blondies at room temperature for up to 1 week.

Make ahead tip: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

This peanut butter skillet cookie!! Have you tried?

peanut butter skillet cookie recipe

Thank you for a life-changing 5 years and many more to come! xo

Soft and SUPER easy one-bowl peanut butter blondies packed with Reese's Pieces and peanut butter! Recipe on sallysbakingaddiction.com

210 comments

  1. Before I found your site, I shudder to think how clueless I was about baking. It’s a miracle even my box mixes turned out! I have learned so much from you – can’t thank you enough! Congrats on an amazing journey.

  2. Love your blog! Its definitely my go to for baking! 🙂 People think I’m the best baker because of you. Congrats! Happy 5th Anniversary!

  3. Congratulations, Sally! Even though don’t bake with dairy or eggs, I love your blog and it’s usually easy to change up the ingredients to make them vegan. Your success is well deserved.

  4. Congratulations, Sally! You always provide the most amazing desserts!

  5. Congrats on 5 years! I love checking in to see what you have posted that day. You have given me tasty savory things for dinner, yummy sweet things for treats and LOADS of ideas. You are the reason I make raspberry buttercream!
    I wish you all the best and here to many years to come!

  6. Must try the peanut butter pillows. I cannot wait. They combine two things I adore – peanut butter and pillows. 😛

    Congratulations on five years! Your dedication to your readers is what has certainly helped you get far. We may have changed your life – but do not doubt that you have also changed ours in so many significant ways, too! From savory dishes, to mouthwatering treats and delightful conversation – you have been so wonderful to us. Reading this blog always feels like listening to a friend whom we can trust, rather than so many of today’s “social media influencers” who often have an ulterior motive for self-profit. Thank you, thank you, for everything!

  7. Congratulations on your 5th anniversary! I’ve been reading your blog for a few years now and it has definitely given me the motivation to get back into baking from scratch. Your blog has brought so much passion and fun back into my kitchen. Thank you for all your hard work, amazing recipes and beautiful pictures. I’m so excited for your upcoming cookbook and your future! Wishing you many more years of happy blogging and baking!

  8. Happy Blog Birthday! You deserve all the success you’ve had! Your hard work and dedication is so amazing! Thanks for all the recipes, tips, and beautiful photographs! I used to burn everything I made, but  since I started reading your blog, my skills in the kitchen have increased immensely to the point where there’s almost always cookies in my house. I hope I can always look to your blog for more and more delicious recipes!

  9. Congrats Sally! Your blog is inspiring and while I love love love to bake, I’m definitely not a recipe master and every single one of your recipes is delicious every time. Great work!!

  10. Cheers to 5 years, Sally! Bringing back the peanut butter blondies is the perfect way to celebrate. I’m such a fan of all your gorgeous work, and hope year 6 is even better! xo

  11. Sally, I recently made your gingerbread mean and they were amazing, so soft and they keep their shape when baked!  I have been using both of your cookbooks and can’t wait to try more of your recipes for my sister’s NYE wedding – I’m doing the dessert table!!!  Congrats on 5 years.  You 100% deserve every bit of your success!  I still have my recipes posted, but haven’t blogged since about May.  I just couldn’t find time for Mommyhood, baking, cleaning and working full time.  

  12. Congratulations on 5 successfully (and well deserved) years, Sally! You have been on such an amazing journey, and we readers have been privileged enough to be some small part of that. I know many feel the way that I do; and that is: How much fun it is to read your blogs, how much confidence you give us all, and how delicious your recipes are! Cheers to many more kitchen adventures in years to come! 

  13. Congratulations love ❤️.  You work so hard.  Every by of success is 100% deserved.  

  14. Your blog is one of two that I consistently follow and make recipes from. Mostly, I always know I can trust the recipes to come out delicious, every time. I have never made ANYTHING from your blog that has not been delicious. Thanks for all of the recipe testing that guarantees delicious results. I also appreciate that all of your recipes are original- they are created, tested, and tweaked by you instead of just taking favorite recipes from other blogs and posting them. I always tell people about your recipes!

  15. Congrats on your birthday! 🙂 This is truely inspiring and keep up the amazing work!

    Caryn (all the way in South Africa :))

  16. This was the very first recipe of yours that I ever tried, and I’ve been trying your recipes and looking forward to every post since! Happy blog anniversary! Many more years to come.

  17. Although I think your Dark Chocolate Coconut Blondies are the absolute best, I will try the Peanut Butter Blondies. Anything you can make in one bowl without a mixer is a winner.

    Congratulations on your 5 year anniversary!

  18. Happy Blogiversary!! I’m so happy I stumbled upon your blog about ~3 years ago. Thanks to you, I’ve been able to learn so much about the science behind baking and I’ve had the joy of sharing truly delicious recipes with my loved ones. Thanks for sharing your passion with us!! 

  19. Wow congrats on 5 years!! It’s amazing how your blog has grown. Your blog is what inspired me to start my own baking blog, so thank you for that! I love reading your posts and every recipe I’ve tried of yours has been a great success!!

  20. Sally, congratulations! I have always loved baking and cooking- married 53 years and am still learning about both. 
    Started following you at the very beginning. Don’t rememher how I found you! Just remember that I had a new iPad
    and a new hobby that suited me  perfectly. Have always been so impressed with your knowledge and your experience 
    at your age. It’s very obvious that you work very hard! Thank you! We know that we can always trust your work.

  21. Congrats, Sally. Sending good wishes to you from my tiny, Paris apartment. Thank you for your blog. 

  22. Saaaaaally 😀 Your blog was my introduction to the baking blogging world and I’m still here. I love your posts, the pictures and most of all I love how much I have learnt. I was absolutely clueless when I started baking. Gosh if I told you what I thought ‘Cup’ measurement meant you will laugh then cry xD so Thank you for being totally awesome. I have started a blog with my siblings with my part being all about baking. If you get the time I’d love for you to take a look 🙂 – janmeetsaug.com Much love as always – Sameena xx

  23. Congratulations on five years and lets hope for many more! please pop by my blog if you have a moment to spear :https://charlieslifeandfood.wordpress.com

  24. Congrats Sally. I’m a fairly new follower, but LOVE the blog! Your recipes are first rate! Here’s to many, many more years of wonderful food filled happiness!

    MaryO1230
    San Pedro, CA

  25. Congratulations Sally! Your site has helped me so much. I recently made your pie crust recipe for my very first pie crust making attempt, and I was stunned at how well it turned out. Thank you for always sharing delicious, well thought out, step by step recipes!

  26. Congratulations Sally!!! Pleae don’t stop blogging!! There are so many of us out here just waiting to here from you!

  27. Congratulations, Sally!!! Because of you, I left pre-packaged mixes behind and have never looked back! I have improved HUGELY in my baking thanks to you and now I spread happiness through your amazing recipes. I couldn’t be more grateful for everything you’ve taught me! THANK YOU!

  28. CONGratulations on 5 years! I’m going to try this recipe out. Quite sure it will be a winner, like all your others I’ve made!

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