Description
Soft, chewy peanut butter blondies studded with peanut M&M eggs for the ultimate Easter sweet treat.
Ingredients
Scale
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- ½ cup creamy peanut butter, not natural
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ cup mini semi-sweet chocolate chips
- 1 cup peanut M&M eggs, left whole
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving overhang for removal after baking.
- In a mixing bowl, whisk together ½ cup melted, unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until smooth.
- Whisk in ½ cup creamy peanut butter, 1 egg, and 2 teaspoons vanilla extract until fully combined.
- Add 1 cup all purpose flour, ½ teaspoon baking powder, and 1 teaspoon kosher salt. Stir until just combined.
- Gently fold in ¾ cup peanut M&M eggs, keeping them whole, and a ¼ cup mini chocolate chips.
- Spread the batter evenly into the baking pan and lightly press the additional ¼ cup of peanut M&M eggs over the top.
- Bake for 22-26 minutes, until the edges are set. The center will still be slightly soft like typical brownies. The top should be set and no longer shiny.
- Let the blondies cool completely in the pan before lifting out the parchment and cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sweet Tooth
- Method: Oven