Mini Reese’s Blondies

I was only introduced to blondies a little while ago. The first day these delicious Butterfinger Blondies and I met, it was love at first bite (for everyone but my back side, that is!)  🙂  Since that day, I have a constant craving for blondies of every kind. Nutella, M & M, Caramel Apple, Cake Batter…seriously.  I just love their gooey goodness and brown sugary taste! I decided to combine my love of Reese’s Minis and blondie batter, and these babies were born. In all seriousness, if I had to pick a favorite dessert, this would be it. Hands down. I hope you like them, too! 🙂

Serves: 24

Mini Reese's Blondies

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 3/4 cup packed brown sugar
  • 3/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 3/4 cup flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (8 ounce) bag Reese's Minis


  1. Preheat oven to 350 degrees F.
  2. Coat a 9x13-inch baking pan with non-stick cooking spray.
  3. In a large bowl, mix brown sugar and melted butter until just combined.
  4. Stir in the 2 eggs and vanilla to the mixture.
  5. In a separate bowl, combine flour, salt, and baking soda.
  6. Add flour mixture to the brown sugar mixture until well combined.
  7. You can stir in the Reese's Minis (I liked having little chunks of peanut butter and Reese's throughout my bars), or you can gently fold them in leaving them whole.
  8. Scrape the batter into the baking pan and smooth the top using a knife or spatula.
  9. Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
  10. Let the blondies cool completely and then cut into large squares.



890 cal


4 g


175 g


29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Print Friendly, PDF & Email

Comment on this Recipe

2 Responses to “Mini Reese’s Blondies”

  1. Katherine
    I made these last night for my family and they were a hit. However, I have a question...while they were a hit, the texture was NOT gooey/brownie like. It was more of a pumpkin bread-like texture. I was hoping for more like your picture. What do you think went wrong? I followed the recipe exactly as written, I'm pretty positive.

Leave a Comment