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Double Chocolate Buckeye Blondies Recipe

Double Chocolate Buckeye Blondies

Welcome to the world of indulgent desserts! Today, we’re diving into a recipe that combines the rich flavors of chocolate and peanut butter in a delightful treat: Double Chocolate Buckeye Blondies. If you’ve ever craved a dessert that’s both satisfying and decadent, you’re in the right place.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Blondies
  • 1 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/4 cup semi-sweet chocolate chips for topping

Equipment

  • Mixing bowls
  • Whisk
  • Baking Pan
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Parchment Paper (optional)
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease a 9x13 inch baking pan or line it with parchment paper.
  3. Step 3: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until well combined and smooth.
  4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Step 7: Fold in 1 cup of semi-sweet chocolate chips.
  8. Step 8: In a medium bowl, mix together the creamy peanut butter and powdered sugar until smooth.
  9. Step 9: Pour the blondie batter into the prepared baking pan and drop spoonfuls of the peanut butter mixture on top. Swirl gently with a knife.
  10. Step 10: Sprinkle the additional 1/4 cup of semi-sweet chocolate chips on top.
  11. Step 11: Bake for 25-30 minutes until a toothpick comes out clean or with a few moist crumbs.
  12. Step 12: Allow to cool in the pan for at least 10 minutes before transferring to a cooling rack to cool completely.

Notes

Store your blondies in an airtight container at room temperature for up to a week. They also freeze well for later enjoyment!