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By Taffey Bakery
Mini Egg Peanut Butter Blondies
9 steps
Prep:15minCook:25min
These Mini Egg Peanut Butter Blondies combine delicious creamy peanut butter with everyone’s favourite Easter candy. The peanut butter dough comes together in one bowl and is filled with crushed mini eggs. With more mini eggs on top added before baking, there is a sweet and nutty bit in every bite!
Updated at: Tue, 26 Mar 2024 01:42:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories335.6 kcal (17%)
Total Fat20.1 g (29%)
Carbs33.2 g (13%)
Sugars20.2 g (22%)
Protein6.5 g (13%)
Sodium228.1 mg (11%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the blondies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
Step 2
Melt the butter. As it cools, prep and measure the rest of your ingredients.
Step 3
In a large bowl, whisk together the slightly cooled melted butter and white sugar until well combined. You may use a whisk, or an electric mixer.
Step 4
Add in peanut butter, egg, egg yolk, and vanilla. Continue to whisk until well combined.
Step 5
Toss in the flour, baking powder, and salt. Once it is almost completely mixed in, add the chopped mini eggs and continue mixing until no flour streaks appear and there is a soft dough.
Step 6
Evenly press the dough into the prepared pan.
Step 7
Gently press more mini eggs and globs of peanut butter on top of the blondies. This is optional.
Step 8
Bake for 24-27 minutes. Mine took exactly 27 minutes.
Step 9
Cool, slice, and enjoy!
View on Taffey Bakery
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