Reese’s Egg Peanut Butter Blondies

I couldn’t resist coming up with another Easter candy themed recipe. After Valentine’s day, Easter definitely has the best seasonal candy. Reese’s eggs: I am looking at you. Why are Reese’s eggs better than the regular cups? I don’t know. But they are. So what are we making with them? Reese’s egg peanut butter blondies. The perfect chewy, peanut butter cookie base, topped with your very own Reese’s egg per piece. Super indulgent, super easy, and the perfect Easter treat. 

Peanut butter blondies:

Start by preheating your oven to 350 degrees Fahrenheit and placing an oven rack in the middle position. Grease and line an 8×8 baking dish with parchment paper. In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, add room temperature softened butter and creamy peanut butter. Make sure to use regular creamy peanut butter such as Jif or Skippy. Natural peanut butter is runnier and contains more oil so it won’t produce the same results in this recipe. Cream together on medium for about 30 seconds.

Add the brown sugar and granulated sugar and mix on medium speed for about three minutes, until pale in color. Add the eggs and egg yolk and vanilla extract and mix on medium speed for another minute, scraping the bowl down. In a separate bowl whisk together all purpose flour, baking powder, and salt. Add to the wet ingredients and mix on the lowest speed until just combined, about 30 seconds. 

Baking:

Dump your batter into your previously prepared 8×8 pan. It is thick so you will have to use either your hands or a spatula to smooth out and press into an even layer. I like to spray my hands with nonstick spray and use them to press the dough out to the edges. Press the Reese’s eggs into the dough 3×3, for a total of nine, evenly spaced. Mind you these are not the biggest Reese’s eggs, they are one size down from the big ones and usually sold in a bag of many that are individually wrapped. If using a different size, you will end up using a different amount of Reese’s eggs.

Bake in the preheated oven for 20-24 minutes. The center will be set and the edges will be just slightly golden brown. Avoid over baking, the blondies will continue to set up in your pan. Allow to cool for about twenty minutes and then carefully remove the blondies using the parchment paper and place on a wire rack to cool completely. Cut into nine equal pieces, so that all of your Reese’s egg peanut butter blondies have an egg in the center.

If you love peanut butter check out my peanut butter m&m cookies here.

Reese’s Egg Peanut Butter Blondies

Chewy, thick , peanut butter blondies that are topped off with an individual Reese's peanut butter egg in each serving.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 24 minutes mins

Course Dessert

Servings 9

Ingredients

  

• 2/3 cup unsalted butter, softened at room temperature
• 3/4 cup creamy peanut butter
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

 

• Start by preheating your oven to 350 degrees Fahrenheit and placing an oven rack in the middle position. Grease and line an 8×8 baking dish with parchment paper. In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, add room temperature softened butter and creamy peanut butter. Make sure to use regular creamy peanut butter such as Jif or Skippy. Cream together on medium for about 30 seconds.
• Add the brown sugar and granulated sugar and mix on medium speed for about three minutes, until pale in color. Add the eggs and egg yolk and vanilla extract and mix on medium speed for another minute, scraping the bowl down. In a separate bowl whisk together all purpose flour, baking powder, and salt. Add to the wet ingredients and mix on the lowest speed until just combined, about 30 seconds. 
• Dump your batter into your previously prepared 8×8 pan. It is thick so you will have to use either your hands or a spatula to smooth out and press into an even layer. I like to spray my hands with nonstick spray and use them to press the dough out to the edges. Press the Reese's eggs into the dough 3×3, for a total of nine, evenly spaced. Mind you these are not the biggest Reese’s eggs, they are one size down from the big ones and usually sold in a bag of many that are individually wrapped. If using a different size, you will end up using a different amount of Reese’s eggs.
• Bake in the preheated oven for 20-24 minutes. The center will be set and the edges will be just slightly golden brown. Avoid overbaking, the blondies will continue to set up in your pan. Allow to cool for about twenty minutes and then carefully remove the blondies using the parchment paper and place on a wire rack to cool completely. Cut into nine equal pieces, so that all of your Reese's egg peanut butter blondies have an egg in the center.

Notes

Store in an airtight container for 2-3 days.

Keyword Blondies, Peanut Butter, reeses