Every year I seem to like fall more and more. Fall is seriously my favorite color. In Michigan, we’re lucky to have a beautiful color change – I think a lot of the country misses out on that. I don’t, however, like all things pumpkin. Most bloggers are posting pumpkin spice errything and I still just want chocolate and peanut butter. Per usual.
To at least add some fall colors to my chocolate + peanut butter, I made these Reese’s Pieces blondies. I took a (very official) Facebook poll to see which you prefer – brownie or blondie. I think brownie came out slightly ahead but those of you that picked blondies should give these a shot. Even if you’re usually a brownie lover, like me, try these. They’re soft and chewy (there’s a lot of brown sugar in them) and are perfect with a glass of milk. (Plus, I threw some chocolate chips in the batter for good measure.)
Reese's Pieces Peanut Butter Blondies
- 1/2 cup 1 stick butter (salted), softened
- 2 cups light brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs
- 1 Tablespoon vanilla
- 2 1/8 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips I always use Ghirardelli baking chips
- 1/2 cup Reese’s Pieces
- Preheat your oven to 350 degrees.
- Lightly spray a 9 x 13 pan with non-stick spray (I like to use coconut oil spray) and set aside.
- In a large bowl, add the butter and brown sugar. Use a hand mixer to mix until fully combined.
- Add in the peanut butter and stir with a spatula to combine.
- Add in the eggs and vanilla and stir to fully combine.
- In another medium bowl, add the flour, baking powder, and salt and toss to combine.
- Stir the dry ingredients into the wet ingredients until fully combined.
- Pour in the chocolate chips and stir to evenly distribute into the batter.
- Push the batter evenly into the prepared pan using a spatula (or your fingers).
- Press the Reese’s Pieces into the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a cooling rack before slicing.