Get the Recipe:
Peanut Butter Cup Blondies
Thick, chewy peanut butter cup blondies are filled with chopped peanut butter cups for a rich, bakery-style treat. Made in one bowl with simple ingredients, they're an easy dessert that's perfect for peanut butter and chocolate lovers.
Ingredients
- ½ cup (113 g) unsalted butter
- ¾ cup (191 g) creamy peanut butter
- 1 ½ cups (300 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 ounces (280 g) peanut butter cups, roughly chopped
- flaky sea salt, optional for finishing
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Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang on two opposite sides.
- Melt the butter in a large microwave-safe bowl. Let cool for a few minutes.
- Whisk in the peanut butter until smooth. Add the brown sugar and whisk until combined.
- Add the eggs and vanilla, and whisk until smooth and glossy.
- Add the flour, baking powder, and salt, mixing just until combined.
- Spread about two-thirds of the batter in the prepared pan. It will be thick, so use a small offset spatula or lightly greased fingers.
- Set aside about 2 ounces of the chopped peanut butter cups. Scatter the remaining peanut butter cups evenly over the batter, leaving a small border around the edges.
- Dollop the remaining batter over the filling, and gently spread to cover most of it. (It doesn’t need to be perfect.)
- Press the reserved peanut butter cup pieces onto the top of the batter.
- Bake 30 to 35 minutes, or until the edges are set and lightly browned but the center still has a slight jiggle.
- Sprinkle flaky salt over the top, if using.
- Cool completely in the pan before lifting from the pan and cutting into bars.
Notes
- Use a regular creamy peanut butter, such as Jif or Skippy, for the best texture and consistent results. Natural peanut butter isn't recommended for this recipe.
- Mini or regular peanut butter cups both work well. Chop into bite-size pieces before adding them to the batter.
- For clean slices, let the blondies cool completely before cutting. A sharp knife wiped clean between cuts works well.
- Sprinkle the blondies with flaky sea salt after baking if you'd like a delicious sweet-and-salty finish.
- Cut into 9 generous bakery-style blondies or 16 smaller squares for serving a crowd.
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