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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cubed and room temperature
1 1/2 cups packed brown sugar
2/3 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs, room temperature
30 Reeses Peanut Butter Cups (about 1 bag), chopped
1/3 cup white chocolate chips
Preheat your oven to 350 degrees F. Line and/or grease a 9×13 pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat together the butter and brown sugar until light and fluffy, at least 3 minutes. Mix in the eggs, one at a time, then the peanut butter, vanilla, and almond extract, until thoroughly incorporated.
Gradually add the flour mixture to the wet mixture and mix until just moistened – finish this up by hand if necessary so as to not overmix the dough. Fold in the chopped Reeses and the white chocolate chips. This dough is sort of thick, so I found it easiest to press it into my pan with clean hands. Bake for 20 minutes, then cover the top with aluminum foil and bake for another 5-10 minutes, until set (the foil will ensure that the top doesn’t brown too quickly). Allow to cool completely, then cut into squares and serve.
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REESES PEANUT BUTTER CUP BLONDIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cubed and room temperature
1 1/2 cups packed brown sugar
2/3 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs, room temperature
30 Reeses Peanut Butter Cups (about 1 bag), chopped
1/3 cup white chocolate chips
Preheat your oven to 350 degrees F. Line and/or grease a 9×13 pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat together the butter and brown sugar until light and fluffy, at least 3 minutes. Mix in the eggs, one at a time, then the peanut butter, vanilla, and almond extract, until thoroughly incorporated.
Gradually add the flour mixture to the wet mixture and mix until just moistened – finish this up by hand if necessary so as to not overmix the dough. Fold in the chopped Reeses and the white chocolate chips. This dough is sort of thick, so I found it easiest to press it into my pan with clean hands. Bake for 20 minutes, then cover the top with aluminum foil and bake for another 5-10 minutes, until set (the foil will ensure that the top doesn’t brown too quickly). Allow to cool completely, then cut into squares and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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