Reese's Blondies

I have never been a fan of peanut butter, but every once in a while I will grab for a classic Reese's cup. The mini ones have just the right amount of peanut butter for me and it doesn't hurt that a milk chocolate shell is on the outside.

Blondies are a favorite of mine and paired with mini Reeses cups makes them extra delicious. Make a lot or a few. Either way you will enjoy these.

Melted butter is the secret to the buttery and silky flavor of these particular blondies. It helps everything blend together well, while still keeping the blondies moist.

These would be great crouched up in a bowl of your favorite ice cream. For the Reese's lover pair them with Reese's ice cream for maximum flavor payoff.


Reese's Blondies

Yield- 9-12 blondies  (depending on size cut)

Ingredients: 

• 1/2 cups unsalted butter, melted
• 2 cups brown sugar
• 2 teaspoons pure vanilla extract
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2teaspoon salt
• 1 bag mini Reese's 

Instructions:

Preheat oven to 350 degrees and spray an 8 x 8 pan with non-stick baking spray.

1. In a small bowl melt unsalted butter. Set aside.

2. In a medium bowl place flour, baking powder, baking soda, and salt. Whisk until combined. Set aside. 

3. In another medium bowl place unsalted butter, brown sugar, pure vanilla extract, and eggs. Whisk until combined. 

4. Pour the wet ingredients into the dry ingredients. Whisk until combined. Be careful not to over stir. 

5. Cut 1 cup of mini Reese's in half and 1 cup of mini Reese's into little chunks. 

6. Pour blondies batter into 8 x 8 pan. Smooth top with spatula.

7. Place Reese's on top of batter with peanut butter side up. Gently press into batter.

8. Bake for 15-20 minutes or until toothpick is inserted in center and comes out clean. 

9. Remove blondies from oven and let cool completely.

The weekend is finally here and it has been a beautiful week here in Washington state. It makes me count down the days until Spring when I can  revisit the Farmers Markets and explore.


If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!


Notes:

Store in an airtight container for up to 4 days. Refrigerate any leftovers.

Recipe adapted from Creme de la Crumb 



Savor The Baking,

Chineka