Peanut Butter Cup Blondies

Super easy and delicious.  I only have an 8 inch pan so my cooking time was longer by 15 minutes.  Impossibly small portion size.  Oh well.  Will definitely make again.

I was not as excited about these as the other reviewers have been. They were good but not as decadent as I was expecting. To me at least, they seemed like a light recipe - I realize that's exactly what it is, but I just hoped it wouldn't taste that way!

These really hit the spot, I too used mini Reese's peanut butter cups, which I still cut in half. I had to cook these a little longer than the recipe states and we like our brownies rather thick and fudgy rather than cakey. I served with vanilla ice cream with a little drizzle of chocolate sauce. Very, very good will be making again!

Amazing Blondies! Easy to make and super tasty - all you need is one bite to be convinced! They cut really nicely from the pan, and I got about 25 bars total (5 x 5). The total bake time was closer to 30-35 minutes before my bars were done fully (I used an 8 x 8 glass pan) and like another reviewer, I used the mini unwrapped peanut butter cups and just nestled them in rows across the top of the batter. I absolutely think these are a keeper and wouldn't hesitate to make again. The peanut butter flavor is very subtle so they definitely taste like blondies with the bonus of chocolate chips - enjoy!

These are fabulous! I would give them more than five stars if I could! I topped mine with mini peanut butter cups instead of chopping large ones.

Boyfriend said these were the best brownies I've ever made. I made them to freeze for a dinner party next weekend but they never made it to the freezer.

These are the most amazing blondies I've ever made! I probably made them 10 times between Thanksgiving and Christmas, and they were the biggest hit every time! They're so moist and delicious, and though the serving size seems small it is actually enough to fill you up because each one has the perfect amount of richness. Your guests will think you slaved over them, but they're actually easy to make. I highly recommend these amazing blondies!

Really really good. I used all natural peanut butter, which is really oily, and I think that actually helped tremendously - really rich, dense, and not cake-like as noted in some other reviews. I also used an 8x8 ceramic pan - had to cook for a lot longer, but man - these were good and definitely a saved recipe.

Really delicious! I used an 8x8 inch metal pan and it took a lot longer than 19 minutes. I never got crumbs when I put the toothpick in but the top was turning golden brown and it felt done when I touched it. I felt if I cut it inot twentypices they would be too small so I cut them into 16 pieces which comes to 191 calories each. My family loved them and I will definately make them again.

finally a truly easy recipe that is a real crowd pleaser!

The only change I made to this recipe was substituting a 1/4 cup of peanut butter chips for the peanut butter cups. I'm not sure what could have went wrong in the baking process except maybe the fact that I used an 8'' square glass baking pan, instead of a 9'' square metal one. I had the blondies in for a total of 19.5 minutes and when I tested them all over, they seemed done, (other than a few really random wet spots that weren't even in the middle). Everywhere else, dry crumbs were coming out. So then I let them cool an hour, went back to cut them and the whole thing had sunk, except the very edges. So then I cut the edges off since I suspected those would be done and put the blondies back into the oven, which had completely cooled by now. I baked them for another 13 minutes. They did get a little more done, but they were very gooey and fudgy for the most part. Good flavor though especially after a couple days. Probably wouldn't make again though.

As soon as the first batch was gone, my friends immediately asked for more. Luckily, these blondies are very easy to whip together! I doubled the amount of peanut butter cups :) These don't taste "light" at all, and they weren't too sweet.

I made this recipe upon request from my daughter who enjoys blondies. I made it in a glass dish which required a cooking time of an additional five minutes. The taste and sweetness level was fine, however, we were both disappointed in the texture. Traditional blondies are dense and chewy. This recipe results with a cake-like texture. Unfortunately, this recipe was filed in the garbage pail.

Really liked these! I have been making variations on blondies and brownies for my daughter and her friends. I used whole white flour mixed with all purpose. I added a few more reeses cups, can't help it love peanut butter and chocolate, and cooked a few minutes longer. Everyone asks for the recipe. Delish!

I made these for an event and got raving reviews! They are DELICIOUS! I didn't change a thing! We have a new baby at home and although I love to bake its something that has fallen by the wayside....however, these were SUPER easy and quick to make! I will definitely make them again and again!

I made these tonight with a few changes. Used light brown sugar instead of regular since that is what blondies typically have. Also used 1% milk (on hand), and baked in an 8x8 metal pan for about 25 minutes. Perfect!!! They are delicious and smelled so good while baking.

My husband and son have major sweet tooths so I'm always looking for light versions of baked goods they'll enjoy, and this fit the bill for them, but I thought it was a little bland. At first I thought it was very blah, but the next day and the day after, I thought the peanut butter taste became more pronounced and tasty. Maybe brown sugar instead of white, so you get more of a chocolate chip cookie flavor? It did have a nice, light texture and looked appealing, but the flavor just didn't deliver for me, but I'll give it three stars because my guys liked it.

These really are outstanding! I used a glass dish and had to bake about 5 minutes extra. Super delicious. Great with a scoop of vanilla ice cream.

These were very tasty but definitely thicker than regular brownies and more cake-like. I also had to bake them for nearly double the time in the recipe.

Perfect Blondie made even better with the peanut butter cups and peanut butter. It is really important to use a metal pan like the recipe calls for, though mine was only 8x8 instead of 9x9.

Wow! Made these simply to offer an alternative to the non-chocoholics (for them, I made the salted carmel brownies, also in this issue!) at an event today. I didn't expect to be impressed (as I fall more into the chocoholic category), but I LOVED these. I only had an 8x8 pan, so they were a little thicker than maybe they should have been, but they were light, cakey, and delightful! If you're looking to cut calories/fat/sugar a bit more, I'd suggest cutting out the chocolate chips and just leaving the PB cups on top...I plan to do this next time, as I think that the peanut butter cookie will hold up just great on it's own!

These are easy to make. Reminded me of peanut butter fudge, but lighter and not too sweet. I used an 8" pan and increased bake time by eight minutes.

Delicious and so easy to make!! Whole family loved them. Will definitely make again.

Good; seems more like a bar cookie. I used whole mini Reeces P. B cups.

Just made these for my family. They are so good. The blondie base is very soft and light, and the peanut butter flavor is not over powering. I did have to bake them an extra 5 minutes, but I had to use an 8x8 glass dish. Will make these again for sure.