Brace yourselves. These Reese’s Peanut Butter Blondies are insanely good.
It’s my favorite brown butter blondie recipe with mini Reese’s peanut butter cups, Reese’s peanut butter chips, and Ghirardelli milk chocolate chips folded into the batter. And because that just wasn’t enough, I slathered a thick layer of Reese’s peanut butter icing on top.
It’s a Reese’s peanut butter trifecta!
The brown butter blondie perfectly compliments the peanut butter and milk chocolate. It has a slight crunch on the outside but is chewy and dense on the inside with Reese’s and milk chocolate in every single bite!
The Reese’s peanut butter icing deserves it’s own moment in the spotlight, because it’s sensational. It is silky smooth and creamy, and it tastes just like the inside of a Reese’s cup but better.
That’s right, I said better.
But…I can’t guarantee that these peanut butter blondies will be around long enough to ice…
I have an aforementioned weakness for those Easter Egg Reese’s because they have a higher filling to chocolate ratio, and these peanut butter blondies strike just that same perfection ratio. It’s like the Golden Ratio but for peanut butter baked goods.
Too far? I didn’t think so!
I like to bake my blondies (and brownies) in a glass baking dish because I have found that, when baked in a metal pan, the outside cooks too quickly and can end up too crunchy when the center is finally cooked. When cooked in glass or pyrex, the blondies will develop a slightly crispy crust around the edges but will still be soft and chewy all the way throughout.
These Peanut Butter Blondies are my favorite chewy blondie recipe with mini Reese’s cups, Reese’s chips, and milk chocolate chips folded into the batter. They have a luscious, creamy Reese’s peanut butter icing on top.
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.
Note: You can halve this recipe and use an 8 x 8 inch baking dish.
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