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Easter Peanut Butter Blondies Recipe

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★★★★★

4.8 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/easter-peanut-butter-blondies-recipe/