Easter Peanut Butter Blondies Recipe

Introduction

These Easter Peanut Butter Blondies are a festive twist on a classic treat, filled with colorful Easter peanut M&M’s and swirls of creamy peanut butter. Perfect for springtime gatherings, they combine chewy, buttery texture with a fun, crunchy surprise in every bite.

Ingredients

• 2 cups all purpose flour
• ½ tsp baking powder
• ¾ tsp kosher salt
• 1 cup unsalted butter (melted)
• 2 cups dark brown sugar
• 2 eggs (room temp)
• 1 egg yolk (room temp)
• 1 tbsp vanilla extract
• 10.8 oz Easter colored peanut M&M’s (reserve a small handful for the top)
• ½ cup peanut butter
• ¼ tsp flaky sea salt (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray an 8×8 inch baking pan with non-stick cooking spray and line it with parchment paper, then spray the parchment paper lightly as well.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined.
3. Step 3: In a large bowl, mix the melted butter and dark brown sugar until fully combined using a whisk or hand mixer.
4. Step 4: Add the eggs and egg yolk one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: Stir in the vanilla extract until combined.
6. Step 6: Fold the dry ingredients into the wet ingredients gently, mixing just until almost combined.
7. Step 7: Fold in the Easter colored peanut M&M’s, reserving a small handful to sprinkle on top.
8. Step 8: Transfer the batter to the prepared pan and dollop the peanut butter evenly over the top. Use a butter knife to swirl the peanut butter into the blondie batter a few times.
9. Step 9: Sprinkle the reserved peanut M&M’s over the top of the batter.
10. Step 10: Bake for 35-40 minutes, until the edges start to brown and the center looks slightly underbaked.
11. Step 11: Allow the blondies to cool completely on a wire rack before cutting.
12. Step 12: If desired, sprinkle flaky sea salt on top just before serving to enhance flavor.

Tips & Variations

• For softer blondies, avoid overbaking and remove from the oven when the center is still slightly undercooked; they will set as they cool.
• Substitute peanut butter with almond or cashew butter for a different nutty flavor.
• Add chopped nuts like pecans or walnuts for extra crunch.
• Use regular peanut M&M’s if Easter colors are unavailable.
• For extra fudgy blondies, reduce the flour by 2 tablespoons.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the kosher salt in the recipe to avoid making the blondies too salty.

Can I make these blondies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but results may vary. Make sure your baking powder is gluten-free as well.

Easter Peanut Butter Blondies Recipe

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Delight in these festive Easter Peanut Butter Blondies, a perfect balance of rich peanut butter swirls and colorful peanut M&M’s packed into a chewy, buttery blondie base. Baked to golden perfection with a touch of flaky sea salt on top, these blondies offer a fun and delicious treat ideal for spring celebrations or any time you crave a sweet, nutty dessert.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16 blondies (cut into 2x2 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• ½ tsp baking powder
• ¾ tsp kosher salt

Wet Ingredients

• 1 cup unsalted butter (melted)
• 2 cups dark brown sugar
• 2 eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 tbsp vanilla extract

Add-Ins and Toppings

• 10.8 oz Easter colored peanut M&M’s (reserve a small handful for the top)
• ½ cup peanut butter
• ¼ tsp flaky sea salt (optional)

Instructions

1. Mixing the Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until evenly combined. Set aside.
2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan with non-stick cooking spray, line it with parchment paper, and spray again to ensure easy removal.
3. Mixing the Wet Ingredients: In a large bowl, whisk or beat the melted unsalted butter and dark brown sugar together until fully combined and smooth. Add the eggs and egg yolk one at a time, mixing thoroughly after each addition while scraping down the sides of the bowl. Stir in the vanilla extract.
4. Combine Dry and Wet Mixtures: Gently fold the dry ingredient mixture into the wet ingredients just until almost combined, avoiding overmixing to keep the blondies tender.
5. Add M&M’s: Fold the Easter-colored peanut M&M’s into the batter evenly.
6. Incorporate Peanut Butter Swirl: Scoop all the blondie batter into the prepared baking pan. Dollop the peanut butter in small spoonfuls over the top and use a butter knife to swirl it through the batter for an even marbled effect.
7. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, until the edges are golden brown and the center still looks slightly underbaked and fudgy.
8. Cool: Remove the blondies from the oven and transfer to a wire rack to cool completely in the pan. This helps them set and become easier to cut.
9. Add Finishing Touch: Once cooled, sprinkle the top with flaky sea salt if desired and scatter the reserved M&M’s on top for extra color and crunch.

Notes

• Do not overmix the batter after adding the flour to maintain a tender texture.
• Using room temperature eggs helps them incorporate smoothly into the batter.
• Swirling the peanut butter creates pockets of rich flavor throughout the blondies.
• Cooling completely before cutting ensures clean slices and prevents crumbling.
• Flaky sea salt on top adds a lovely contrast to the sweetness but is optional.
• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: blondies, peanut butter blondies, Easter dessert, peanut M&M’s recipe, chewy blondies, holiday treats, baking dessert