Peanut Butter Blondies

stack of peanut butter blondies

peanut butter blondies stacked on a white plate

wet ingredients for peanut butter blondies in a glass bowl with a colorful whisk

peanut butter blondie batter in a glass bowl with Reese's Pieces

hands sprinkling Reese's Pieces onto peanut butter blondie batter in a baking pan

peanut butter blondies on a white plate

Forever loving these extra soft peanut butter blondies, an ode to the 1st recipe ever published on my website! They’ve been a hit for years and we now add even more Reese’s Pieces. If you need an excuse to make them, these are always a hit alongside hot chocolate in the wintertime or at a pool party in the summertime. And they fly off the plate when I serve them at bridal showers, baby showers, for Father’s Day, graduation parties, or Halloween celebrations. (But do you really even need an occasion to bake peanut butter blondies?!)

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peanut butter blondies stacked on a white plate

Peanut Butter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 18 large blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft, simple, and delicious peanut butter blondies made in only 1 bowl!


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

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9×13 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.

Notes

  1. Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Keywords: peanut butter blondies, blondies

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

29 Comments

  1. I made these on Thursday and they were gone before I could blink. This was recipe was ridiculously easy and so so good. Thank you!!

  2. Faith Mangene says:

    These are amazing!  Thanks!

  3. Hi Sally, I’m another admirer of yours from across the continent..just wondering can I replace the Reese’s pieces or not use them at all? I just can’t find them here but I’d very much like to try this recipee, easy and sounds delish. Many thanks

    1. You can leave them out. 🙂 Or replace with nuts or chocolate chips.

  4. Kathleen Colarusso says:

    Excellent outcome! Wanted something out of the ordinary and these came out great! Had no Reeses but put the pb and chocolate chips in batter,and whole salted peanuts ontop. House smells awesome. Thanks alot! Kathleen

  5. Kelly Stewart says:

    Hi Sally! I just made these and they taste amazing! However, I had to cook them for about 40 minutes and the inside still feels very under baked and almost wet, I followed the recipe exact(that I know of), do you have any idea why this would have happened?

    1. Hi Kelly! Did you use a smaller pan? All ovens are different and I encourage the use of an oven thermometer. My new ovens are even off by 15 degrees and sometimes take longer to bake items. Continue baking until cooked through.

  6. Sally,  made these yesterday with cut up Reese’s miniature cups and only sprinkled the top with the Reese’s pieces and they were OUT OF THIS WORLD! Everyone loved them and they were gone in seconds. Thank you so much for another amazing recipe!

  7. Would you please let me know if you use natural creamy peanut butter (just peanuts and salt) or do you prefer baking with the style of peanut butter that has added fats and sugar (like Kraft creamy). Thank you for your time, I appreciate your help!

    1. commercial brands like jif and skippy are best for baking to maintain the proper texture in a recipe. This, of course, depends on the recipe itself but all of mine are best with this type. I love eating the natural kind, but for baking– the sugary stuff.

  8. Lavanya Uthayasivam says:

    This is the best alternative to the reeses pieces brownie and cookies that have bee brought to my Tim Hortons in Canada. They turned out soo well and I’m not always good with baking. Taste super amazing and are very similar to the reeses pieces at tim hortons hence I wanted to make these rather than waste money buying the brownies. Had so much fun making the recipe with my family as well. Family favourite! Everyone loved it, thank you so much. ❤️❤️

  9. These have gone down incredibly well with my family this evening! I made them with my three year old while her big brother was at nanny’s and they were great for her to help with. We halved the recipe to fit our 8×8 tin and 30 minutes was just right. Husband has eaten two in one sitting and just asked if he can have another! Making your dinner rolls with the kids as tomorrow’s project 🙂

    1. I love that you are making treats – and memories – with your kids! So sweet!

  10. I made these bars for a birthday party. What a hit!! The yummiest bars I have ever made and so easy! Thank you Sally for your spot on recipes. You are now my go-to for all of my baking recipes.

  11. Sally, if I wanted to make these more cakey, rather than dense, would I just cream the butter and sugar instead of melting the butter? (I love the taste of this kind of thing, but not a fan of fudgy textures).

    1. Hi Carmen! You can definitely try the creaming method here. I fear the blondies may taste a little dry, so let me know how they turn out. A splash of milk may help.

  12. baked and eaten! couldn’t wait for them to cool all the way. DEEEE-licious!!!
    Used chopped chocolate because no reeses pieces. Whisked manually. Strongly recommend using power mixer! It’s heavy thick batter.

  13. Really loved how these turned out! I substituted the Reece’s for white chocolate and drizzled some melted white chocolate on top after they had cooled down. Delicious! Thank you for the recipe 🙂

  14. Geoffrey P Cox says:

    I actually forgot to add the salt and baking powder until it was too late and it still turned out to be the best thing I have ever baked. I added some chocolate drizzle to the top and it was so good I feel like my spine was going to melt. I am writing this during the quarantine of 2020 So I have nothing better to do then bake. Next, I will make another and present it to my brother who has given up sweets for lunch!

  15. Jennifer Z says:

    Made this recipe but swapped out chocolate chips (they’re what I had on hand) for the reese’s pieces and they tasted amazing! Also used natural peanut butter and it worked fine. They got my boyfriend’s approval and now he’s asking for more haha. I only wish I could have shared them with more people!

  16. Have combined this recipe with the cheesecake part of your cheesecake brownies, as well as adding some chunky raspberry jam rather than Reese’s or chocolate) to make a sort of PB&J cheesecake blondie and OH. MY. WORD. Sally!!!! You’re a GENIUS. This is the best thing I’ve ever made! I shared them with my neighbours (as I live alone and COVID isn’t helping…) and all of them sent me messages saying they were the highlight of their day! Thank you so much for sharing and your whole website, such an inspiration! Hope you and your loved ones are all safe and well. Lots of love!

  17. To any bakers in the UK with limited access to sweetened dessicated coconut and block cream cheese I would really recommend omitting or reducing the salt addition. It was a lovely recipe as always and so moist but the saltiness in the after taste was not really pleasant 🙁

  18. I made these as part of a Christmas cookie bundle gift, and they were SO tasty. Each person who got them loved them, and I quickly decimated the leftovers. Next time I’ll add chocolate chips and/or drizzle some on top, but that’s just me. They are a peanut butter lover’s dream as is.

  19. Love this recipe! I only used 300g of sugar instead of 400 as the recipe says though, still sweet enough!

  20. Can I use mini muffin pan instead of 9 by 13 baking pan? How should I adjust the baking time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ivy, Yes this should work! We’re unsure of the best bake time for mini blondies in a mini muffin pan, but bake them at 350°F. You may want to start checking for doneness at 12-13 minutes. Use a toothpick to test for only a few moist (not wet) crumbs.

  21. Just made these for the first time and damn they are fabulous! I ate way too many and just sent my son to the store so I can make more! Oh so good!!!!

  22. These were so easy to make and they came out so delicious

  23. Thank you so much for the recipe. Just made them (without Reese’s) and they are incredible. Love the easy directions and clean up. They are really perfect if you want a brownie but can’t have chocolate.

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