The Ultimate Reese’s Peanut Butter Blondies: Chewy Perfection with Creamy Icing
Prepare yourself for an extraordinary dessert experience with these **Reese’s Peanut Butter Blondies**. This isn’t just any blondie recipe; it’s my absolute favorite, crafted to deliver maximum chewiness and an explosion of peanut butter and chocolate flavor in every bite. We take a rich, buttery blondie base and generously fold in mini Reese’s peanut butter cups, Reese’s peanut butter chips, and luscious milk chocolate chips. But the indulgence doesn’t stop there – each blondie is crowned with a thick, unbelievably creamy Reese’s peanut butter icing that will have you coming back for more.
A Quick Look At The Recipe
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
32 people
Difficulty
Easy
Calories *
267 kcal per serving
Technique
Make blondie batter, bake, cool, prepare icing, frost blondies, cut, and serve.
Flavor Profile
Decadent brown butter Reese’s blondie, generously topped with smooth Reese’s peanut butter icing.
* Based on nutrition panel
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That peanut butter frosting top is all I want on every bar. Blondies, brownies, and cookie cakes alike will have a peanut butter frosting top for the foreseeable future in my house! ⭐⭐⭐⭐⭐
Mara
Why These Reese’s Peanut Butter Blondies Are a Must-Try
Brace yourselves for pure bliss! These Reese’s Peanut Butter Blondies are truly exceptional. They begin with a foundation of incredibly easy-to-make brown butter blondie batter, infused with a nutty depth that perfectly complements the star ingredients. We don’t hold back on the mix-ins: generous amounts of mini Reese’s peanut butter cups, delightful Reese’s peanut butter chips, and rich Ghirardelli milk chocolate chips are folded throughout the batter, ensuring a burst of flavor in every single bite. And as if that wasn’t enough to satisfy your sweet tooth, a decadent, thick layer of homemade Reese’s peanut butter icing is generously slathered on top.
The Magical Brown Butter Blondie Base
The secret to the unparalleled depth of flavor in these blondies lies in the brown butter base. Browning the butter adds a nutty, caramelized undertone that elevates the entire dessert, providing a sophisticated counterpoint to the sweet and salty peanut butter and creamy milk chocolate. This technique creates a blondie that’s wonderfully complex, with a slight crunch on the outside that yields to an incredibly chewy and dense interior. Each square is packed with a harmonious blend of Reese’s and milk chocolate, making it impossible to stop at just one.
A Reese’s Peanut Butter Trifecta
Just like my popular peanut butter cup cookies, this recipe celebrates the iconic flavor of Reese’s in a spectacular way. We’re talking a triple threat of Reese’s goodness: the delightful mini Reese’s peanut butter cups melt slightly into pockets of gooey peanut butter and chocolate, the Reese’s peanut butter chips provide intense bursts of flavor, and the crowning glory, the rich peanut butter icing, ties it all together. The brown butter blondie perfectly complements this trifecta, offering a rich, chewy texture that highlights every component.
The Sensational Reese’s Peanut Butter Icing
Let’s be clear: the Reese’s peanut butter icing isn’t just an afterthought; it deserves its own spotlight. This icing is nothing short of sensational. It’s remarkably silky smooth and irresistibly creamy, with a flavor that instantly transports you to the pure joy of biting into a Reese’s peanut butter cup – but honestly, it’s even **better**. Its rich texture and intense peanut butter flavor perfectly balance the blondie’s chewiness, adding an extra layer of decadence that makes these bars truly unforgettable. You’ll find yourself craving this icing on everything!
One minor warning: I can’t guarantee that these peanut butter blondies will be around long enough for you to even get to the icing stage! Their irresistible aroma straight from the oven is often enough to tempt anyone into a quick taste before they’ve fully cooled. But trust me, the icing is worth the wait.
Tips for Baking Perfect Blondies Every Time
Achieving the perfect blondie texture is key, and a few simple tips can make all the difference. While the recipe is straightforward, paying attention to these details will ensure your blondies are gloriously chewy and moist throughout.
Choosing the Right Baking Dish
I highly recommend baking my blondies (and brownies) in a glass or Pyrex baking dish. My experience has shown that metal pans often cause the outside edges to cook too quickly, resulting in a crunchy exterior while the center is still trying to catch up. When baked in glass, the heat distributes more evenly, allowing the blondies to develop a delicate, slightly crispy crust around the edges while maintaining a beautifully soft and chewy texture all the way through the center. However, don’t despair if a metal pan is all you have! With careful monitoring, you can still achieve fantastic results. As you can see from my own remake of these blondies in 2022, using a charming vintage baking dish (likely ceramic or glass) still yielded perfect results.
Don’t Overbake Your Blondies!
This is perhaps the most crucial tip for any chewy bar cookie. Overbaking is the enemy of chewiness! Blondies are ready when they are golden brown around the edges and the center no longer jiggles significantly when gently shaken. Because of the generous amount of mix-ins (Reese’s cups and chips), the traditional toothpick test won’t work reliably here. Trust your eyes and the gentle jiggle test. Remember, blondies continue to cook slightly from residual heat after being removed from the oven, so it’s always better to err on the side of slightly underbaked than overbaked.
Cooling is Key for Perfect Slices
Patience is a virtue, especially when it comes to cutting perfect blondie squares. Allow your blondies to cool completely in the pan on a wire rack before attempting to slice them. This allows the internal structure to set properly, preventing them from crumbling and ensuring clean, neat squares. Rushing this step will lead to a messy, sticky situation, no matter how delicious they taste!
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Reese’s Peanut Butter Blondies
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Ingredients
For the Blondie:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter 1 ½ sticks
- 2 cups light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Reese’s peanut butter chips
- ½ cup Ghirardelli milk chocolate chips
- 1 cup rounded mini Reese’s cups
For the Reese’s Peanut Butter Icing:
- 6 tablespoons butter unsalted
- ½ cup evaporated milk
- ⅛ teaspoon salt
- 6 oz Reese’s Peanut Butter Chips
- 1 ½ cups sifted powdered sugar approximately
Instructions
To make the Blondie:
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Preheat your oven to 350°F (175°C). Generously butter a 13x9x2 inch glass or Pyrex baking pan. Ensuring it’s well buttered helps prevent sticking and makes removal easier.
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In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this dry mixture aside while you prepare the wet ingredients.
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Melt the unsalted butter in a medium, light-colored skillet over medium heat. Continuously swirl the pan, about several times a minute, until the butter turns golden brown and nutty bits cling to the bottom. The aroma should be distinctly nutty. Immediately transfer this brown butter to a separate medium bowl, scraping out all the flavorful browned bits from the pan – they add incredible depth to the blondies!
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Add the packed light brown sugar to the brown butter. Using an electric mixer, beat until the mixture is well combined and resembles wet sand, which typically takes about 2-3 minutes. This step helps create that signature chewy texture.
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Beat in the large eggs one at a time, followed by the vanilla extract. Continue beating until the mixture becomes light and fluffy, usually around 2 minutes. Then, gradually add the reserved dry ingredients and beat until the batter is smooth. Expect the batter to be quite thick at this stage.
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Gently fold in the Ghirardelli milk chocolate chips, Reese’s peanut butter chips, and the rounded mini Reese’s cups until just combined. Be careful not to overmix. Pour the batter into your prepared baking dish.
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Using an offset spatula or the back of a spoon, evenly spread the thick blondie batter into the baking pan, ensuring it reaches all corners.
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Bake the blondie for 20-25 minutes, or until the edges are golden brown and the center no longer jiggles significantly when gently shaken. Due to the numerous mix-ins, the toothpick test won’t be reliable; rely on visual cues. It’s crucial not to overbake, as this will result in dry blondies. Once baked, let them cool completely in the pan on a wire rack before frosting and cutting.
For the Icing:
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Combine the unsalted butter, evaporated milk, and salt in a heatproof bowl. Place this bowl over a pan of simmering water (a bain-marie setup), ensuring the bottom of the bowl does not touch the water. Cook, stirring frequently, until the butter is completely melted and the mixture is hot to the touch.
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Remove the bowl from the heat. Add the Reese’s Peanut Butter Chips to the hot mixture. Beat with an electric hand mixer until the chips have completely melted and the icing is smooth and free of lumps.
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Allow the icing to cool down slightly. This step is important for achieving the right consistency and typically takes about 15 minutes. Stirring frequently during this time will help it cool evenly and prevent a skin from forming.
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Gradually add the sifted powdered sugar to the cooled icing, beating with the electric mixer until the icing is thick enough to spread easily but remains smooth and not runny. You may need slightly more or less powdered sugar depending on your desired consistency.
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Once the blondies are completely cool, use an offset spatula to spread the luscious Reese’s peanut butter icing evenly over the top. Allow the icing to set slightly before slicing and serving.
Notes
You can easily halve this recipe if you’re looking for a smaller batch. Simply use an 8 x 8 inch baking dish for the blondies, adjusting the baking time slightly as needed (it may be a few minutes less).
Storage: Store blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months.
Variations: Feel free to experiment with different types of chocolate chips, like semi-sweet or dark chocolate, for a different flavor profile. A sprinkle of flaky sea salt on top of the icing before it sets can also enhance the flavors beautifully.
Nutrition
Before You Go: Explore More Delicious Treats
I genuinely hope you enjoyed this professional chef-tested recipe for Reese’s Peanut Butter Blondies. This treat is perfect for potlucks, parties, or simply satisfying that intense craving for peanut butter and chocolate. Remember to share your creations and feedback!
If you’re looking for more delightful baked goods, be sure to check out our other incredible Brownies and Bars Recipes. Or, if you’re in the mood for something a little different, head straight over to my Lemon Blondies for a bright, citrusy twist on the classic bar. Happy baking!