Imagine sinking your teeth into a decadent, gooey blondie that combines the irresistible flavors of creamy peanut butter and chocolate peanut butter cups. These aren't just any ordinary dessert bars - they're a heavenly experience that will make your taste buds dance with pure joy! Whether you're a chocolate lover, a peanut butter fanatic, or simply someone who appreciates mind-blowing desserts, these Peanut Butter Cup Blondies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped peanut butter cups
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the creamy peanut butter, brown sugar, and granulated sugar until smooth and well combined. Use an electric mixer on medium speed for about 2-3 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Beat in the vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Roughly chop the peanut butter cups into bite-sized pieces. Reserve about 1/4 cup for topping.
- Fold most of the chopped peanut butter cups into the batter, reserving some for garnishing the top.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chopped peanut butter cups on top.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 15-20 minutes. Use the parchment paper overhang to lift the blondies out of the pan and transfer to a wire rack.
- Allow the blondies to cool completely before cutting into 12 equal squares. For clean cuts, use a sharp knife and wipe the blade between each slice.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients: Ensure your eggs and peanut butter are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the blondies tender and soft.
- Chop peanut butter cups roughly: This ensures delicious chunks throughout the blondies, not tiny crumbs.
- Line your pan with parchment paper: This makes removal and cutting much easier and prevents sticking.
- Check for doneness early: Look for golden edges and a slightly soft center. Overbaking can make the blondies dry.
- Let them cool completely: Patience is key! Cutting too soon can result in crumbly, messy blondies.
- Store properly: Keep in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 33g
Protein: 7g
Fat: 12g
Saturated Fat: g
Cholesterol: 20mg
