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Reese’s Peanut Butter Blondies

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Peanut butter and Reese’s cups combine for the perfect blondie.

Ingredients

  • ½ cups Butter
  • ¼ cups Peanut Butter
  • ¾ cups Brown Sugar
  • ¼ cups White Sugar
  • 2 whole Eggs
  • 1 cup Flour
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • 2 cups Mini Reese's Peanut Butter Cups, Chopped
  • ¼ cups Almonds, Chopped

Preparation

Preheat oven to 350ºF.

In a sauce pan, add butter and peanut butter. Over medium heat, melt the butter and peanut butter and let the butter slightly brown. I realize this will be difficult to do since it has peanut butter in it. I let mine cook for about 3 minutes, until bubbles form.

Once the butter has browned, add sugars and the butter mixture to a mixing bowl. Cream together. Add in eggs, one at a time, beating after each addition. Once eggs are blended in, add flour, salt, and vanilla. Combine.

While mixture is beating, pulse Reese’s and almonds in a food processor until crumbs have formed. Add this mixture to the batter. Stir together.

Pour batter into a greased 8×8 pyrex. Use a spatula to get the batter out of the bowl as it will be very sticky. Smooth the top with a spatula and bake for about 26 minutes (I wanted mine to be gooey).

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5 Reviews

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Hilary Foster on 11.4.2012

These are awesome! It is embarrassing how quickly my fiancee and I devoured these!

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Lindsey on 2.12.2012

Very gooey at 26 minutes- just the way we like them! Delicious!

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Stephanie Deal on 2.11.2012

FAB – I made these tonight and they are excellent. Even my husband who isn’t crazy about peanut butter loved them. Thanks for sharing…. :)

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Emily on 2.11.2012

These were delicious! I made a few changes:

I got my sugars ready in a bowl and put the vanilla in with them. I also got my flour and salt mixed in a separate bowl. I only used 1/2t salt, but I used salted butter.

I melted my butter 1st in the saute pan, allowing it to bubble slowly and foam up, so it could actually brown some. Then, I added the PB until it melted. That mixture was poured ontop of the sugars.

Lastly, I added 1c dark choc chips, 1 c shredded, sweetened coconut, and 1/3 c sliced almonds (not pulsed in food processor) as mix-ins.

I had to BAKE FOR 36 MINUTES!!! They were still liquidy at 26.

In the end, I got a mix-in PACKED, rich, blondie that will become a staple! :)

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