Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

Spring started Wednesday.  Yay! Spring!  But wait a minute . . . I don’t know about where you live, but here in Michigan it’s decidedly not springy.  There’s still snow on the ground, the temperatures barely make it out of the forties, the wind howls, and the sun refuses to shine.  Last winter wasn’t even this bad and now it’s spring, people.  Someone needs to fire that groundhog, because not only did spring not come early, so far it has yet to come at all.  And the next ten days aren’t looking so hot either.  I should know, I check the forecast rather obsessively.

I need some sunshine and warm temperatures.  I want the tulips and daffodils to pop out of the ground, the Bradford pears to burst into full bloom.  I will welcome the chirping of the chipmunks and birds as my alarm clock.  My winter coat needs to find a semi-permanent place in my closet, while my sandals break out of their boxes.  I want to want to leave the house, instead of fighting with my overwhelming desire to barricade myself in the house where it’s warm.  I need a leisurely walk outside.  I need spring to come.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

I’m trying really hard not to complain.  Really, I am.  Even if it’s not going well.  I’m trying hard not to obsess about the weather, which I can’t control, but it stares at me constantly, the gloominess pouring in the windows.  I try not to only focus on my desire to move somewhere warm, so I can bask in nice weather year round.  But it is the drive I need to keep working and not give up.  I really am trying, now if only Mother Nature would.

Whether or not spring is here, Easter almost is.  Earlier this week, I posted Carob Peanut Butter Eggs.  I loved them so much, I wanted to make something with them.  So I made Peanut Butter Egg Blondies.  The blondies themselves are loaded with peanut butter.  Tons of it.  Then there are pieces of peanut butter eggs throughout.  I love the bites with extra peanut butter in them.  You don’t have to make your own peanut butter eggs in order to make the blondies – just buy some Reese’s Peanut Butter Eggs.  I know they’ll work perfectly.

Peanut Butter Egg Blondies

Peanut Butter Egg Blondies

The texture is rather dense, almost like a fudgy peanut butter cookie.  It’s the perfect texture that I’m always looking for in blondies.  And the peanut butter flavor is crazy good, enhanced further by the bittersweet carob.  This peanut butter lovers’ delight would be a great Easter treat, perhaps as a post egg hunt energy snack.  Maybe it will make spring finally arrive.

Peanut Butter Egg Blondies

4.9 from 11 reviews
Peanut Butter Egg Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 stick unsalted butter, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 cups packed light brown sugar
  • 1 cup creamy peanut butter (I used Skippy)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup peanut butter eggs, coarsely chopped
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Line the bottom of the pan with parchment. Do not butter the parchment.
  2. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter, sugars, and peanut butter, until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Add the eggs, one at a time, incorporating after each addition, then add the vanilla and mix until once again light and fluffy.
  3. Add the flour and stir until just incorporated. Stir in the peanut butter eggs, trying to evenly distribute them, yet not break them up too much. Pour dough into prepared pan, smooth to even, and bake 35-40 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 10 minutes.

Related Posts Plugin for WordPress, Blogger...


  1. Eric says:

    Very good treat. I’m not supposed to eat chocolate I did anyways as these were to good to pass up.

    5 stars.

    • Laura says:

      But these aren’t chocolate, Eric – they’re carob. So you’re safe. Plus with the carob and pb, they’re almost healthy 😉

  2. Yum! I have to confess, I’ve never actually made a blondie. I love brownies just too much! But these are definitely do-able with that irresistible peanut butter flavour.

    • Laura says:

      You have to try blondies, Katy! They are so awesome and have great flavor. No boring blondies on my blog – caramel ones, gingerbread ones, brown butter. You’ll love them 🙂

  3. This reminds me of one of my PB month recipes. I love blondies and cookie bars (just made some today) and the addition of PB is always welcome!

  4. sal says:

    awesome cookie great taste,enjoyed it thanks.

  5. Carolyn Jung says:

    Like a fudgy peanut butter cookie? I’m sold. Swoon. 😉

  6. I know, ugh come on spring!

    These blondies are just like SUCH peanut buttery goodnessssss. Love em! Love em.

  7. Jessica says:

    Delicious! Thank you so much – peanut butter will always suck me in 🙂 I agree with you about that groundhog. Somewhere he is all cozy just laughing it up at all of us silly fools! This gloominess sure is getting old. The temperatures wouldn’t be so bad if it could be offset with some sunshine. Either way, thank you again. We really enjoyed these!

    • Laura says:

      The groundhog was out to get us this spring 😀 I’ll be happy when I don’t have to wear my coat and scarf anymore. Glad you liked these, Jessica!

  8. Oh I hope spring comes your way soon and fast. Here in California… we seem to have taken it all for ourselves.. LOL OMG I’m drooling here, the way you’ve described these blondies… the peanut butter eggs. I’m about to faint! 😛

    • Laura says:

      I am hoping to be able to call myself a Californian very soon! I don’t want any more winters. Thanks, Ruby!

  9. It’s not springy here either – we just got dumped with a whole bunch of wet snow! Your blondies sound delicious, though 🙂

  10. I am HOOKED on peanut butter eggs, Laura. I need to check out your carob version! Putting them into blondies? I like your thinking!

    • Laura says:

      I have been missing pb eggs so much, and the carob ones are so good and so close to the originals. They’re even better in the blondies. Thanks, Sally!

  11. Summer says:

    Okay, I need one of these RIGHT NOW! My mouth is watering.

  12. M Luisa says:

    This looks delicious!! A different twist on peanut butter.

  13. Dad says:

    All of the blondies you make a good, and these are no exception!

  14. Donna says:

    These remind me of my favorite bar cookie EVER….the High School Cafeteria Peanut Butter Bars we used to have every once in a while at the hot lunch line…..The texture looks quite similar….Cannot wait to try these versions with the addition of peanut butter eggs bits….

    • Laura says:

      I hope you try these, Donna! It sounds like you’ll really enjoy them. The food that brings back good memories is always the best!

  15. I saw PB eggs at the pharmacy yesterday, but I resisted as I had just had a giant brunch and knew I’d be making cookies later. Maybe I should have grabbed some to bake with, instead! Always trust your gut! 😛

    • Laura says:

      Always buy the pb eggs 😉 I am heading to the store later this week for one last Easter candy shopping spree, as then the shelves will be bare until Halloween and I do not want to think about it and fall!

  16. This should be a crowd pleaser, so tempting! We´re easing into fall here, and I´m loving it. But spring is always my favorite season, anything to break the winter ruts!

    • Laura says:

      Fall can be a nice respite from summer, but there is something great about spring with everything bursting back into life. Thanks, Paula!

  17. Natalie says:

    These look great, I might try them out for Easter weekend! My fam sure does love anything with PB!

  18. Jackie says:

    Even though I’ve quit all sweets there was no way that I was going to pass these up. Easter is going to be a very difficult time because I am a huge Reese’s Peanut Butter Egg freak! These blondies were fantastic – what a great combo. Thanks for sharing!!! It was worth “cheating” on my diet. 🙂

  19. Lendon says:

    These were great! Blondies are my favorite, especially the crunchy corner piece like I had. I thought there was a chocolate in these, but I see now its carob. Taste just like chocolate, couldn’t tell the difference.

  20. Jeff says:

    These are very good. Of course anything with peanut butter eggs in it I would like.

  21. carol says:

    These are fantastic! I ‘ve never tasted so much flavor in one bite. Crunchy and chewy and just plain delicious. I love the real peanut butter taste and who new it wasn’t real chocolate? These are the best blondies I’ve ever had!

  22. mike says:

    These were really good, lots of peanut butter flavor. I liked the PB eggs too, they added even more goodness to an already great taste. This one’s a keeper!

  23. Hank says:

    I give it a 5 star rating based on appearence alone, really looks good and I love peanut butter anything. I saw your video on homemade peanut butter and wondered how many grams of carbs are in it when homemade. I miss having the wonderful treats you create and look forward to enjoying them again one day.

    • Laura says:

      While these blondies are definitely full of carbs – I don’t even want to know how many, peanut butter itself is very low in carbs and quite healthy for you. I bet 2 tablespoons of pb (yes you have to measure it) is totally fine for your diet. Try to get a natural kind of make your own and then it will have even fewer carbs. Hope this helps and thanks for visiting even though you can’t eat the treats. I really appreciate it!

Speak Your Mind


Rate this recipe: