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Peanut Butter Egg Blondies

March 23, 2013

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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

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Peanut Butter Egg Blondies


★★★★★

4.9 from 11 reviews

  • Total Time: 55 mins
  • Yield: 24 1x
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Ingredients

Scale
  • 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

Instructions

  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.
  • Prep Time: 15 mins
  • Cook Time: 40 mins

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Filed Under: Baked Goods, Bars, Blondies, Candy, Carob, Nut Butter Tagged With: Bars, Blondies, Candy, Carob, Dessert, Easter, Peanut Butter, Vanilla

« Carob Peanut Butter Eggs
Momofuku Milk Bar Part 2 »

Comments

  1. Eric says

    March 23, 2013 at 1:09 pm

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

    5 stars.

    Reply
    • Laura says

      March 25, 2013 at 12:12 pm

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

      Reply
  2. Katy @ Katyskitchen says

    March 23, 2013 at 2:31 pm

    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.

    Reply
    • Laura says

      March 25, 2013 at 12:12 pm

      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 🙂

      Reply
  3. luv what you do says

    March 23, 2013 at 6:36 pm

    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!

    Reply
    • Laura says

      March 25, 2013 at 12:11 pm

      I love blondies and cookie bars too, and yes pb makes everything better 🙂 Thanks, Jennifer!

      Reply
  4. sal says

    March 23, 2013 at 6:41 pm

    awesome cookie great taste,enjoyed it thanks.

    ★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:10 pm

      Glad to hear you liked it, Sal!

      Reply
  5. Carolyn Jung says

    March 23, 2013 at 8:46 pm

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

    Reply
    • Laura says

      March 25, 2013 at 12:10 pm

      I know, it’s part cookie, part blondie, all yummy! Thanks, Carolyn!

      Reply
  6. Kayle (The Cooking Actress) says

    March 24, 2013 at 10:10 am

    I know, ugh come on spring!

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

    ★★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:08 pm

      Thanks, Kayle! Pb makes everything better!

      Reply
  7. Jessica says

    March 24, 2013 at 11:50 am

    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!

    ★★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:08 pm

      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!

      Reply
  8. Ruby @ The Ruby Red Apron says

    March 24, 2013 at 5:28 pm

    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! 😛

    Reply
    • Laura says

      March 25, 2013 at 12:07 pm

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

      Reply
  9. Jennifer @ Not Your Momma's Cookie says

    March 24, 2013 at 8:14 pm

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

    Reply
    • Laura says

      March 25, 2013 at 12:06 pm

      Thankfully no snow here, but hopefully spring will come for all of us very soon! Thanks, Jennifer!

      Reply
  10. sally @ sallys baking addiction says

    March 24, 2013 at 8:50 pm

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

    Reply
    • Laura says

      March 25, 2013 at 12:06 pm

      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!

      Reply
  11. Summer says

    March 24, 2013 at 9:20 pm

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

    ★★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:05 pm

      Thanks, Summer! They are highly addictive 😉

      Reply
  12. M Luisa says

    March 25, 2013 at 7:08 am

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

    ★★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:03 pm

      Thanks, Luisa and thanks for visiting! It is so fun to bake with peanut butter!

      Reply
  13. Dad says

    March 25, 2013 at 7:55 am

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

    Reply
    • Laura says

      March 25, 2013 at 12:03 pm

      I love a good blondie! Glad you enjoyed these!

      Reply
  14. Donna says

    March 25, 2013 at 8:04 am

    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….

    Reply
    • Laura says

      March 25, 2013 at 12:02 pm

      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!

      Reply
  15. Sydney @ Crepes of Wrath says

    March 25, 2013 at 8:51 am

    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! 😛

    Reply
    • Laura says

      March 25, 2013 at 12:01 pm

      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!

      Reply
  16. Paula @ Vintage Kitchen says

    March 25, 2013 at 9:25 am

    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!

    Reply
    • Laura says

      March 25, 2013 at 12:00 pm

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

      Reply
  17. Natalie says

    March 25, 2013 at 10:07 am

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

    Reply
    • Laura says

      March 25, 2013 at 12:00 pm

      I hope you do try these, Natalie! They are so good and filled with pb!

      Reply
  18. Jackie says

    March 25, 2013 at 11:50 am

    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. 🙂

    ★★★★★

    Reply
    • Laura says

      March 25, 2013 at 12:13 pm

      Thanks, Jackie! Sometimes a treat is what we all need to stay on track 🙂

      Reply
  19. Lendon says

    March 25, 2013 at 12:43 pm

    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.

    ★★★★★

    Reply
    • Laura says

      March 26, 2013 at 3:23 pm

      Carob is my new love since it tastes like chocolate. Glad you liked them, Lendon!

      Reply
  20. Jeff says

    March 25, 2013 at 4:00 pm

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

    ★★★★★

    Reply
    • Laura says

      March 26, 2013 at 3:21 pm

      PB makes everything better! Thanks, Jeff!

      Reply
  21. carol says

    April 1, 2013 at 7:07 pm

    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!

    ★★★★★

    Reply
    • Laura says

      April 2, 2013 at 12:37 pm

      Thank you so much, Carol! Such a nice complement!

      Reply
  22. mike says

    April 1, 2013 at 7:20 pm

    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!

    ★★★★★

    Reply
    • Laura says

      April 2, 2013 at 12:37 pm

      Glad you liked them, Mike! Yeah, the pb eggs made a good thing even better 🙂

      Reply
  23. Hank says

    April 18, 2013 at 8:49 pm

    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.

    ★★★★★

    Reply
    • Laura says

      April 19, 2013 at 3:55 pm

      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!

      Reply

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