Peanut Butter Cup Blondies
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 16
Crackly-topped, fudgy-middled blondies stuffed with peanut butter cups. Delicious served warm with cold vanilla ice cream.
  • 160g of butter, cubed, plus extra for greasing
  • 100g of white chocolate, roughly chopped
  • 200g of plain flour
  • ½ tsp baking powder
  • 1 pinch of salt
  • 2 eggs
  • 165g of light brown sugar
  • 75g of caster sugar
  • 1 tsp vanilla extract
  • 9 Reeses Peanut Butter Cups
  • pinch sea salt, to sprinkle
  1. Grease and line a 20cm square baking tin with baking parchment. Preheat the oven to 180 C/160 C fan.
  2. In a small saucepan, melt the butter then continue cooking until the milk solids are toasted and the butter is lightly golden and nutty smelling. Allow to cool for 5 minutes, then stir in 100g white chocolate until melted and smooth
  3. In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the eggs, sugars and vanilla until pale and light, then whisk in the cooled butter-chocolate mixture.
  4. Fold in the flour, then scrape the mixture into your prepared tin. Sprinkle with sea salt.
  5. Bake the blondies for 25 minutes, then remove from the oven and press in the peanut butter cups. Return to the oven for 3 - 5 minutes, until lightly golden on top and fudgy and dense in the middle. You’re aiming for a brownie, rather than a cake-like texture, so a skewer inserted in the middle will come out slightly sticky.
  6. Allow the blondies to cool completely then remove from the tin and slice into 16 squares.
  7. Will keep in an airtight container for several days and also freeze well.
Recipe by thelittleloaf at