Throwing this little treat together is such a breeze using store-bought yellow cake mix and some Reese's peanut butter cups and pretzels. The recipe yields very fudgy blondies with great contrast of texture.
126gReese's peanut butter cups6 pieces, cut into little pieces, divided
8piecesmini pretzels
Instructions
This recipe makes one small batch that I bake in a 7 3/4 x 3 3/4-inch loaf pan. For this recipe, I use 7 3/4 x 3 3/4 loaf pan. 8 x 4 loaf pan works too. If you use 9 x 5 loaf pan, you need to monitor the baking time closely. If you double the recipe, 8 x 8 inch square pan would be perfect
Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C). Lightly oil the pan and line with parchment paper for easy removal
One regular-size Reese's peanut butter cup is 21 grams (3/4 oz). Reserve 2 Reese's cups for toppings
Prepare the dough:
Combine cake mix, egg, and oil. The consistency is like a soft dough. Fold in the chopped Reese's cups. Don't overmix it
Press this dough on the pan evenly. Put the rest of the chopped Reese's cups reserved for topping. Gently press on the dough. Press the pretzel pieces on top of the dough
Baking:
Bake in a preheated oven for 12-13 minutes. It is very important not to overbake. People tend to overbake brownies or blondies. The edges should just start to set and puff up a bit, but the center is still jiggle and looks like it's undone/undercooked and super soft to the touch, BUT, do not be tempted to bake it any longer if you want that fudgy texture. Pull it out of the oven and let it cool completely inside the pan set on a cooling rack
Storage:
Once they have cooled completely, transfer to an air-tight container and they can be kept at room temperature for 5 days. For longer storage, you can keep them in a freezer bag and they can be kept frozen for one month. Simply thaw at room temperature before serving
To serve:
Cut into 8 pieces, with the pretzel piece on the center. They are so awesome on their own or with some ice cream