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–+ servings

Mini Egg Peanut Butter Blondies

Ania
These Mini Egg Peanut Butter Blondies combine delicious creamy peanut butter with everyone’s favourite cookie. The peanut butter dough comes together in one bowl and is filled with crushed mini eggs. With more mini eggs on top added before baking, there is a sweet and nutty bit in every bite! 
5 from 1 vote

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the blondies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
  • Melt the butter. As it cools, prep and measure the rest of your ingredients.
    1/2 cup butter melted
  • In a large bowl, whisk together the slightly cooled melted butter and white sugar until well combined. You may use a whisk, or an electric mixer.
    3/4 cups white sugar
  • Add in peanut butter, egg, egg yolk, and vanilla. Continue to whisk until well combined.
    1/2 cup peanut butter creamy, 1 egg room temperature, 1 egg yolk room temperature, 2 tbsp vanilla
  • Toss in the flour, baking powder, and salt. Once it is almost completely mixed in, add the chopped mini eggs and continue mixing until no flour streaks appear and there is a soft dough.
    1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup Reese's peanut butter mini eggs
  • Evenly press the dough into the prepared pan.
  • Gently press more mini eggs and globs of peanut butter on top of the blondies. This is optional.
  • Bake for 24-27 minutes. Mine took exactly 27 minutes.
  • Cool, slice, and enjoy!