Triple Threat Peanut Butter Blondies

What’s better than a brownie? Well…nothing. ? Just like with any desserts we share, we can’t rank or compare them. It’s impossible. They are all delicious in their own way. So what we can ask is, what is just as good as a cookie or brownie? Blondies, of course! Mostly explained as the “vanilla” counterpart to a brownie, blondies bring a whole different flavor to the table, as well as a handful of combinations to customize them with. Challenge accepted! ?

Since this household can’t get enough chocolate or peanut butter, we decided to start with a peanut butter version of a blondie. Let’s be clear…these Triple Threat Peanut Butter Blondies weren’t born fairly easily. Lucky for you we did all the “hard work” of test tasting several months worth of batches of blondies, which resulted in handfuls of dirty dishes. Don’t worry…you’re welcome. ?

These happy bellies are thrilled to present to you THE peanut butter blondie of your dreams. They are literally what dreams are made of. You are going to be so happy you made them. Take our word for it.

These blondies are packed with Ghiradelli semi sweet chocolate chips and tons of peanut butter flavor…from creamy reduced fat (yes, I know…we said reduced fat) Jif peanut butter, Reese’s pieces, AND miniature Reese’s peanut butter cups. They. Are. Drool worthy! ?

Note: We use reduced fat Jif creamy peanut butter mainly because it’s our favorite kind out of all the different types of peanut butter options out there. Secondly, the amount of oil in the reduced fat Jif tends to work perfectly in this recipe. Feel free to use your favorite, but just note that the more oil in the PB, the more liquid there is to firm up when baking. This isn’t bad (more chewy consistency!), it just might need a longer bake time to firm up.

They are incredibly soft, chewy, and bursting with all sorts of different textures thanks to all the delicious mix in’s. Ohemgee…go on and get your PB fix, babes!?

What You Need

3/4 cups (12 Tbsp or 1-1/2 sticks) unsalted better, melted and cooled to room temperature

2 cups dark brown sugar

3/4 cup creamy peanut butter (we used reduced fat Jif peanut butter)

2 eggs + 1 egg yolk

1 Tbsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 cup chocolate chips (Ghiradelli is our choice)

1/2 cup Reese’s pieces candies

1/2 cup (about 10 candies) miniature Reese’s peanut butter cups (cup in 1/2’s or 1/4’s)

Extra for Topping

– 1/2 cup chocolate chips

– 1/8 cup Reese’s pieces candies

– 1/8 cup miniature Reese’s peanut butter cups (cut into 1/2’s or 1/4’s)

Step by Step

1. Preheat your oven to 350 degrees.

2. Line a 9×13 inch aluminum pan with parchment paper and set aside.

3. In a large mixing bowl or stand mixer, combine the melted butter and dark brown sugar until fully incorporated.

4. Next, add in peanut butter and combine until smooth.

5. Mix in the eggs + egg yolk until creamy. Lastly add in vanilla until fully incorporated.

4. Using a spatula, fold in the flour mixture until fully combined and smooth.

5. Fold in all the candy toppings until fully combined.

6. Pour your batter into your parchment lined baking pan and spread until smooth. Top with additional toppings.

7. Bake blondies for 30-40 minutes, checking at 30 minutes with a toothpick. You should see a few wet crumbs. If your batter is still extremely wet, bake for an additional 5-10 minutes, checking again with a toothpick each additional 2 minutes.

8. Let your blondies cool in the pan on the counter completely before removing and cutting.

TIP: Do not over-bake! When in doubt (if you keep checking and you just aren’t sure at 40 if they are done or not), simply remove from the oven and let sit in the pan until fully cooled. Over-baked blondies become dry = no bueno. Like any baked good, we steer on the side of under-baked (which always creates an ooey gooey delicious treat! ?)