Reese’s Peanut Butter Blondies

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/2 cup Evaporated milk

• Condiments

  • 1/2 cup Reese's peanut butter chips
  • 6 oz Reese's peanut butter chips

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 cups Brown sugar, light packed
  • 1/2 cup Ghirardelli milk chocolate chips
  • 1 tsp Kosher salt
  • 1 1/2 cups Powdered sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/8 cup Butter, unsalted

• Other

  • 1 cup (rounded mini reese’s cups

Found on americanheritagecooking.com

Description

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup (1 ½ sticks) unsalted butter
• 2 cups light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup Reese’s peanut butter chips
• ½ cup Ghirardelli milk chocolate chips
• 1 cup (rounded) mini Reese’s cups
• 6 tablespoons butter, unsalted
• ½ cup evaporated milk
• 1/8 teaspoon salt
• 6 oz Reese’s Peanut Butter Chips
• 1 ½ cups sifted powdered sugar (approximately)

Directions

• Preheat oven to 350°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
• Whisk flour, baking powder, and salt in a medium bowl and set aside.
• Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
• Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
• Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
• Fold in milk chocolate chips, peanut butter chips and mini Reese’s cups. Turn out into prepared baking dish.
• Using an offset spatula, evenly spread batter in pan.
• Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.
• Combine butter, milk, and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
• Remove from heat and add chips to the bowl; beating with an electric hand mixer until smooth and the chips have completely melted.
• Cool. This step only takes about 15 minutes, especially if you stir it frequently.
• Gradually add in powdered sugar and beat until thick enough to spread but not runny.
• Spread onto cooled blondies with an offset spatula.