Slightly delicious with a dash of amazing . . . that’s how my Braydon described these peanut butter cup blondies.
I have to agree with him 100%.
If you’re like me, and can’t resist buying more Easter candy after Easter when it’s half price, then you probably have some extra Reese’s Peanut Butter eggs lying around (is it just me, or are they not the best things ever, even better than regular Reese’s peanut butter cups? ). If you don’t have any excess peanut butter eggs lying around then you can either come to my house and I will give you some or just use Reese’s Peanut Butter cups and you will still have some amazing blondies.
The thing I love about blondies and/or bar cookies is how simple they are to bake. You just mix them up and throw them in the pan, bake, cool, cut, eat and try not to devour the entire pan.
Since it’s Monday, you should make these because they will make your week better, I promise.
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter (, at room temperature)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.4) ounce package instant vanilla pudding mix
- 10 Reese’s Peanut butter eggs ((or cups), chopped)
- 1 cup semi sweet chocolate chips
- In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
- Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Beat until light and fluffy.
- Slowly add the flour mixture.
- Add chopped up peanut butter eggs and chocolate chips, stir on low until mixed in evenly.
- Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides.
- Bake at 350 degrees for 20-25 minutes. You don’t want to over bake this. Cool in pan and then take it out of the pan with the tin foil. Cut into bars.
Do not overbake these. In my oven 23 minutes is the perfect amount of time. The center still jiggles slightly when I take them out of the oven but by the time they cool they are perfect. We love to eat them warm . . . so fantastically delicious!