Peanut Butter Cup Blondies after Supper

Peanut Butter Cup Blondies after Supper keeps the shopping list focused on all-purpose flour, baking powder, and kosher salt. It serves 32 people.

Count on 20 minutes of prep, 25 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Blondies

• 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 mini Reese's cups

Peanut Butter Icing

• 6 tablespoons butter — unsalted
• ½ cup evaporated milk
• ⅛ teaspoon salt
• 6 oz Reese’s Peanut Butter Chips
• 1 ½ cups powdered sugar — sifted approximately

How the cooking goes

1. Warm the oven to 350°F. Generously butter a 13x9x2 inch glass or pyrex baking pan. Whisk flour, baking powder, and salt in a medium mixing bowl and keep it to one side.
2. Warm butter in a medium pan over a moderate flame, swirling frequently, until browned bits cling to the bottom and the butter smells nutty. Transfer brown butter to a medium bowl, scraping in all the browned bits.
3. Add brown sugar to the brown butter and beat with an electric mixer until well combined and the mixture resembles wet sand, 2 to 3 minutes.
4. Add eggs and vanilla and beat until fluffy, about 2 minutes. Add the dry ingredients and beat until the texture looks smooth. The batter will be very thick.
5. Fold through the milk chocolate chips, peanut butter chips, and mini Reese’s cups. Turn out into the prepared pan and spread evenly with an offset spatula.
6. Oven-bake until the surface is deep gold and the center no longer jiggles when the pan is gently shaken, 20 to 25 minutes. The cake tester test will not work here because of the mix-ins. Do not overbake. Allow it to cool until it is no longer warm in the pan on a wire rack.
7. Combine butter, evaporated milk, and salt in a heatproof bowl set over a pan of simmering water. Cook, stirring often, until the butter is melted and the mixture is hot to the touch.
8. Take it off the heat, add the peanut butter chips, and beat with an electric hand mixer until the texture looks smooth and the chips have completely melted. Stir frequently and allow to cool, about 15 minutes.
9. Gradually add sifted powdered sugar and beat until thick enough to spread but not runny. Spread over the cooled blondies with an offset spatula and allow the frosting to set before slicing.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Blueberry Cheesecake Bars (No Bake) Baked Until the Center Springs Back and Cashew Caramel Pretzel Blondies after Supper.