Halloween Peanut Butter Blondies (Printable Version)
# What You'll Need:
→ Wet Ingredients
01 -
170 g unsalted butter, melted
02 -
200 g light brown sugar
03 -
75 g granulated white sugar
04 -
180 g creamy peanut butter
05 -
2 large eggs
06 -
1 egg yolk
07 -
2 tsp pure vanilla extract
→ Dry Ingredients
08 -
240 g all-purpose flour
09 -
2 tsp cornstarch
10 -
1 1/2 tsp baking powder
11 -
3/4 tsp fine sea salt
→ Mix-Ins
12 -
130 g semi-sweet chocolate chips
13 -
90 g peanut butter chips
14 -
60 g Reese’s Pieces candies
15 -
80 g Oreo sandwich cookies, roughly chopped
→ Topping
16 -
30 g Halloween-themed sprinkles
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease and line a 22×28 cm or 23×33 cm baking tin with parchment paper, allowing for overhang to lift after baking.
02 -
In a large bowl, whisk together melted butter, brown sugar, and white sugar until smooth, about 1 minute. Stir in peanut butter and egg yolk until fully incorporated.
03 -
Add the whole eggs and vanilla extract, mixing until the batter is smooth with no lumps. Scrape the bowl to ensure even blending.
04 -
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt to ensure even distribution.
05 -
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix. The batter should be uniform but not overworked.
06 -
Carefully fold in chocolate chips, peanut butter chips, chopped Oreos, and Reese’s Pieces until evenly distributed throughout the batter.
07 -
Spread the batter evenly into the prepared pan. Pat the surface gently and scatter Halloween sprinkles uniformly over the top.
08 -
Bake in the preheated oven for 25–30 minutes, until the edges are firm but the centre remains slightly soft. Avoid overbaking for optimal gooey texture.
09 -
Remove from the oven and allow to cool in the pan for 30 minutes. Use the parchment overhang to lift and transfer to a board. Slice into squares once fully cooled.
# Helpful Notes:
01 -
Use fresh baking powder for the best lift and texture—expired leaveners can yield dense results.
02 -
Line your baking pan with parchment for easy removal and clean edges.
03 -
Do not overmix the batter to ensure a soft, chewy crumb.
04 -
Blondies continue to cook from residual heat; remove from the oven while the centre is still slightly underdone.