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.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking