I love Reeses. I love blondies. I love easy, delicious desserts that come together quickly- and these 4 Ingredient Reeses Blondies don’t dissapoint! You probably have the ingredients on hand (if you’re a peanut butter cup fanatic like me…), and these are a fabulous way to use up leftover Halloween candy (haha… like that ever happens). These are a bit more cake-like than most blondies since we’re using a cake batter. That means they are a bit lighter and fluffier, but just as delicious and with minimal effort!
You could also top these with a peanut butter sauce, or swirl in a little more peanut butter or fudge sauce if you’re going for truly indulgent. These store well in an airtight container for a few days.
Don’t like Reeses? You could also make these with Milky Ways, Snickers, toffee, chocolate chips- any yummy chocolate you’d like!
- 8 reeses peanut butter cups, chopped into small pieces
- 1 large egg
- 1/2 cup canola oil
- 1 box cake mix
- **depending on your cake mix, you may need to add milk for more liquid. Add just enough for it to be a liquid, brownie-like texture- no more than 1/2 cup.
- Preheat oven to 350 degrees
- Chop reeses into small chunks, less than 1/2".
- In a large bowl, combine cake mix, oil and egg, mix well.
- If batter is too dry, add milk one tablespoon at a time until it is brownie-like.
- When batter is mixed, gently fold in reeses.
- Pour into a greased brownie pan.
- Bake for 15-20 minutes, until a knife inserted in the middle comes up clean.
Amount Per Serving Calories 376 Total Fat 13g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 9g Cholesterol 16mg Sodium 530mg Carbohydrates 61g Net Carbohydrates 0g Fiber 1g Sugar 32g Sugar Alcohols 0g Protein 4g
The hard part is not eating the entire pan in one sitting! They are really that good.
One note- if you’d like your blondies a little gooier and less fluffy, you can reduce by one egg, and add 1 tbsp oil instead. This will reduce the amount the mix rises. You can also substitute butter for oil. This might sound odd- but I dont cook with vegetable oil anymore. I use coconut (or even olive oil!!!) when I bake, but vegetable oil works fine. The coconut oil gives this an extra bit of sweetness that I really like- if you cook with coconut oil already, try it in this sometime!
This recipe will work for regular yellow cake mix or gluten free cake mix. If gluten free, you may need to add just a little bit of water or extra oil for a perfect texture as some GF mixes suck up water more than others. As of the publish date, Reese’s are listed as gluten free on the Hershey website.
The blondies will be a thick, dense mixture when putting it into the pan. Don’t add too much liquid to the mix. It should require some smooshing into your pan- you want these to come out gooey and dense, not fluffy like a cake.
These will seem a little gooey when you take them out. That’s what you want! Let them set for a few minutes before serving.