Peanut Butter Cup Blondie Recipe
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This Chocolate Peanut Butter Cup Blondie Recipe is a nutty twist on the typical blondies. They’re quick and easy to make too! Randy is a big fan of these peanut butter treats so I thought I would let him share all about them. Take it away, Randy!
I’ve been waiting for a group of scientists to declare that eating peanut butter is the best thing you can do for your health, not in moderation, but in heavy doses. I would be eating it by the spoonful, for my health of course. And I would definitely be eating Chocolate Peanut Butter Cup Blondies without guilt. It could happen.
Regardless, I do love this delicious Chocolate Peanut Butter Cup Blondie Recipe. They are like a big cake cookie and oh so delightfully peanut buttery. It’s rich with the perfect amount of sweetness. And how can it be wrong when chocolate peanut butter cups are involved?
Be prepared for a crowd to gather around in the kitchen when these are almost ready to come out of the oven. These blondies smell fantastic! And speaking of the oven, these peanut butter treats are best enjoyed straight out of the oven with a tall cold glass of milk. Of course, they’re not too bad once cool either. Not bad at all.
This blondie recipe is the perfect little sweet for taking along to a party or for tailgating. Just pack them right up and you’re good to go. They travel very well.
Chocolate Peanut Butter Cup Blondie Recipe notes:
- If peanut allergies are a concern consider substituting almond butter in it’s place, and using mini Almond Joys instead of chocolate peanut butter cups.
- Line your baking sheet with baking parchment paper a little longer than the pan to make it easier to lift blondies or brownies out of the pan to cut. Works like a charm!
- Do not overmix. With all brownie or blondie recipes, I mix the batter by hand, which helps to avoid overmixing.
Peanut Butter Cup Blondie Recipe
Peanut Butter Cup Blondie Recipe
An easy nutty sweet treat that will make any peanut butter fan very happy.
Ingredients
- 1/4 cup butter
- 1/2 cup creamy peanut butter
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 16 mini peanut butter cups
Instructions
- Preheat oven to 350-degrees F.
- Prepare a 9-inch square baking pan with cooking spray or lined with baking parchment.
- Melt butter in a small saucepan, remove from heat and add peanut butter, and milk; stir until smooth. Let cool slightly.
- Whisk together flour, baking powder and salt, set aside.
- In a separate bowl mix together eggs, brown sugar, and vanilla extract by hand. Gradually whisk in melted butter/peanut butter mixture until combined and smooth.
- Add flour mixture into peanut butter mixture, stir unti just combined. Do not overmix.
- Spread batter into prepared 9-inch square baking pan. Arrange mini peanut cups in 4 rows of 4.
- Bake at 350-degrees for 20 minutes, or until cake tester or wooden toothpick inserted in center comes out with moist crumbs.
- Let pan cool before cutting. Cut into 16 even squares.
This sounds so lovely!! I can’t get enough of recipes like this!
Holy moly these look so good!! I would love to have a couple right now with a giant glass of milk, mmmm….
These look just perfect Amy! Love!!
WANT!!!!!!
And, I’m pretty sure peanut butter is a health food…you know, healthy fats from nuts and all.
Love these. Perfect idea putting that PB Cup in there 🙂
Oh dear. I need these as soon as humanly possible!!!!!
A million yums! These look amazing!
I made these tonight and mine didn’t look like the picture. They came out like bread with a Reese cup stuck in the top…
I had the same exact thing happen–very strange texture for a blondie and not dense and gooey like the photo indicates.
I’m not sure what could be the problem as a variety of things could cause baked goods to turn out differently, from the type of pan, kind of flour, how much it is mixed, oven, etc. I would suggest mixing the batter by hand and being careful not to overmix. I edited the post and recipe to include this suggestion.
These did not turn out well at all. I was so excited to make them and the texture was like bread. We threw the whole pan away. I don’t know what I could have done wrong.
It’s such a tasty treat, I’m sorry you had trouble. We have made these with great success. Recently I asked a friend of mine who is a proficient baker to test the recipe for me, and she had no problem with the recipe as written. I would suggest mixing the batter by hand and being careful not to overmix. I edited the post and recipe to include this suggestion.
I wonder if it has anything to do with elevation? I’ve been baking forever and followed the steps exactly. They certainly do look good on here! Thanks for the reply. I will be dreaming of the ones that you made rather than the ones I messed up!
They looked so good in the picture, but were awful. They were mushy and bread like, and didn’t have much flavor. Not sure what went wrong.. So sad. Good idea in theory.
I am going to be getting a friend to test my recipe this week to see if I can figure out what may be off for everyone. Will get back with you when I know.
My baking friend tested these again for me, following my instructions to a “T,” and they turned out perfect for her. I would suggest mixing the batter by hand and being careful not to overmix. I edited the post and recipe to include this suggestion.
So bummed, mine turned out the same, bland like bread 🙁 I didn’t use a mixer either. Oh well.
Mine turned out really weird too, and I used to be a professional baker. If I’m being honest, I think the baking powder should actually be baking soda. There’s no acid in the recipe for the baking powder to react with, and that often makes for weird texture in baked goods. Cookies type treats typically use soda (or a combination of soda and powder), while powder is more widely used in things like cakes. I’d be curious to hear what happens if someone subs soda…ill try it again some day.
Did you use light or dark brown sugar? And I’m assuming you used unsalted butter right? Thanks!!
I usually use dark brown sugar, but light brown is okay for this recipe. Unsalted butter, but you may use salted and delete the 1/4 teaspoon of salt from the recipe.
Bummer! I needed up with the strange bread like texture that others mentioned. I barely mixed at all.
Like some above, mine turned out like some kind of very dense sponge cake, kind of bread like.
Since I don’t have any cups because I am European, I had to convert the dosages… Maybe it is where I failed?
Other problems… The peanut butter sugar mix was very liquidy… even it I let it sit and cool down, so it mixed too well with the flour. Again, is it a problem of conversions?
I’ll try it again, because it looks too good to let down, I might buy some cup mesurer from the internet.
I read all he comments before I made these and was a little worried but mine came out just like the photo and were delicious! The only thing I did different (based on a comment here) was to add a little baking soda,, a little less than 1/4 tsp. My pan was an 8×8 so I had a little fewer than the original recipe but that was okay. I also made sure to to over bake them, I think they would go to that cakey texture people are mentioning. Will make again, my tailgating buddies loved them.
That should say made sure NOT to over bake…
Are you sure Amy that you didn’t leave out some chocolate ingredient from the recipe? I bake all the time and mine turned out bland and light in color as well…nothing brown, gooey and creamy in the center like the photo shows. What ingredient gives the chocolate gooey center….because it is not the Reese cup?
Should the brown sugar be packed when I measure it, or lightly placed in measuring cup? Could that account for the texture issues?