Peanut Butter and Chocolate Egg Blondies
These Peanut Butter and Chocolate Egg Blondies are a chewy, chocolatey delight! Perfect for any occasion, they’re easy to make and absolutely satisfying.
Servings: 12 servings
Ingredients
- 8 tbsp butter softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1 large egg
- 1 cup self-rising flour or 1 cup all-purpose flour + 1/4 tsp baking powder + pinch of salt
- 1 cup mini chocolate eggs or chocolate pieces
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your 9x9-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the softened butter, brown sugar, and white sugar until smooth and creamy. Add the peanut butter and vanilla extract, mixing until fully incorporated. Beat in the egg.
- In a separate bowl, whisk together the self-rising flour (or all-purpose flour with baking powder and salt). Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Gently fold in the mini chocolate eggs or chocolate pieces into the batter.
- Pour the batter into your prepared baking pan and spread evenly. Bake for about 20-25 minutes or until the edges are golden brown and a toothpick comes out with a few moist crumbs.
- Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Equipment
- Mixing Bowl
- Whisk or Mixer
- Spatula
- 9x9-inch Baking Pan
- Parchment Paper
Notes
- Store blondies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze individual blondies wrapped in plastic wrap for up to 3 months.
- Feel free to experiment with different mix-ins or toppings!