Reese’s Pieces Peanut Butter Blondies have been my go-to dessert for potlucks and family gatherings for years. There’s something magical about the combination of chewy blondie base packed with those iconic orange, yellow, and brown candy pieces that never fails to bring smiles. While I adore these blondies, I also have a soft spot for Reese’s Pieces Cookies that offer a similar flavor profile in a different format. Both treats capture that perfect balance of sweet cookie base with peanut butter candy that’s simply irresistible.
Nutritional Benefits
Before diving into the recipe, let’s look at what we’re working with nutritionally. These treats are definitely indulgent, but the peanut butter component does provide some protein and healthy fats.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Carbohydrates | 32g |
| Protein | 4g |
| Fat | 16g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sugar | 22g |
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| ½ cup unsalted butter | Provides richness and structure | Coconut oil or dairy-free butter |
| 1 cup brown sugar | Sweetens and creates chewy texture | Coconut sugar or light brown sugar |
| ½ cup creamy peanut butter | Adds flavor and moisture | Almond butter or sunflower seed butter |
| 2 large eggs | Binding agent | Flax eggs (2 tbsp ground flaxseed + 6 tbsp water) |
| 1 tsp vanilla extract | Flavor enhancer | Almond extract (use half the amount) |
| 1 ¼ cups all-purpose flour | Structure | Gluten-free 1:1 baking flour |
| ½ tsp baking powder | Leavening | Not recommended to substitute |
| ¼ tsp salt | Flavor balancer | Sea salt or kosher salt |
| 1 cup Reese’s Pieces | Flavor and color | M&Ms, chocolate chips, or peanut butter chips |
| ½ cup Reese’s Peanut Butter Cups, chopped | Extra peanut butter flavor and texture | More Reese’s Pieces or chocolate chips |
Equipment Needed
– 9×9 inch baking pan
– Parchment paper
– Mixing bowls (medium and large)
– Electric mixer (stand or handheld)
– Rubber spatula
– Measuring cups and spoons
– Wire cooling rack
Step-by-Step Instructions
1. Prepare the pan: Preheat your oven to 350°F (175°C). Line your 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Cream butter and sugar: In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.
3. Add peanut butter: Mix in the peanut butter until well combined and smooth.
4. Incorporate eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Fold in candy: Gently fold in ¾ cup of the Reese’s Pieces Cookies pieces and the chopped peanut butter cups, saving the remaining pieces for topping.
8. Transfer to pan: Spread the batter evenly in the prepared baking pan. Sprinkle the remaining Reese’s Pieces on top.
9. Bake: Place in the preheated oven and bake for 25-30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
10. Cool: Allow the Reese’s Pieces Peanut Butter Blondies to cool completely in the pan on a wire rack before cutting into squares.
Troubleshooting & Pro Tips
– For chewier blondies: Slightly underbake them by removing from the oven when the center still looks slightly underdone.
– For cleaner cuts: Refrigerate the cooled blondies for 30 minutes before slicing.
– Candy sinking problem: Toss the Reese’s Pieces in a tablespoon of flour before folding them into the batter to prevent sinking.
– Too sweet? Reduce the brown sugar to ¾ cup and add a pinch more salt to balance.
– Extra peanut butter flavor: Swirl an additional 2 tablespoons of warm peanut butter on top of the batter before baking.
Storage & Make-Ahead Tips
– Room temperature: Store in an airtight container for up to 3 days.
– Refrigerator: Keep for up to a week in a sealed container.
– Freezer: Wrap individual pieces in plastic wrap, then place in a freezer bag for up to 3 months.
– Make-ahead: The batter can be prepared a day ahead and refrigerated before baking. Let it come to room temperature for 30 minutes before baking.
– Reheating: Microwave individual pieces for 10-15 seconds for that fresh-baked taste.
Conclusion
These Reese’s Pieces Peanut Butter Blondies are the perfect balance of chewy, sweet, and peanut buttery goodness. The colorful Reese’s Pieces throughout add both visual appeal and bursts of candy-coated peanut butter flavor that contrasts beautifully with the soft blondie base. I often make these alongside my favorite Reese’s Pieces Cookies for dessert platters that disappear in minutes at gatherings. The next time you’re craving something indulgent but easy to make, give these blondies a try – they’re sure to become a new favorite in your Homemade Reese’s Eggs recipe collection.
FAQ
Can I double this recipe?
Yes! Double all ingredients and use a 9×13 inch baking pan. You may need to add 5-10 minutes to the baking time.
Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Why did my blondies turn out cakey instead of chewy?
You might have overmixed the batter or used too much flour. Remember to measure flour by spooning it into the measuring cup, not scooping directly.
Can I use crunchy peanut butter instead of creamy?
Yes, if you prefer some extra texture in your blondies.
How do I know when they’re done baking?
The edges should be set and golden brown, but the center may still look slightly underdone. A toothpick inserted should come out with a few moist crumbs, not wet batter.
Can I add chocolate chips to the recipe?
Definitely! ½ cup of semi-sweet or milk chocolate chips would be a delicious addition.
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