Salted Peanut Butter and Chocolate Snickers Brown Butter Blondies are gooey little bars of bliss…a great way to use up leftover Halloween candy!
Every now and again I get the urge for some kind of junk food. Like a hotdog with a side of fries, or a juicy burger and a chocolate milkshake. Or pizza and wings with blue cheese (yuuummm). Or on the sweeter side, chocolate cake, mint chip ice cream, or blondies. The struggle is real, friends.
My go-to course of action is to remake things into healthier versions of themselves (speaking of which, have you checked out my other blog, Healthy Sweet Eats?), but occasionally you just have to make the real deal happen and do something outrageous like whip up a batch of blondies. With brown butter. (Because what isn’t better with brown butter, right?)
These blondies arose not only because of a craving, but also out of a desire to showcase a great way to help use up some of that leftover Halloween candy! I used Snickers because it’s what I had on hand, but I think it would also be great with chopped Milky Way bars, Butterfinger bars, Reese’s Peanut Butter Cups, or even Reese’s Pieces. Basically any leftover candy you want to get rid of!
More blondies inspiration on An Edible Mosaic…
Cherry-Almond Brown Butter Blondies with White and Dark Chocolate Chips
Butterbeer Brown Butter Blondies with Toasted Pecans
Funfetti Birthday Cake Batter Blondies
And even more blondies inspiration from around the internet…
- Brown Butter Snickerdoodle Blondies from The Gunny Sack
- Coffee Blondies from Bakers Royale
- Cookies and Cream Oreo Blondies from Six Sisters’ Stuff
- Salted Caramel Blondies from Brown Eyed Baker
What’s your favorite flavor of blondies?
- 10 tablespoons (142 g) unsalted butter, browned and cooled slightly
- ¾ cup (150 g) sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1 teaspoon molasses
- 1 cup (128 g) all-purpose flour
- ¼ teaspoon salt
- ¾ to 1 cup chopped Snickers (see Note)
- ½ cup + 3 tablespoons semisweet chocolate chips, divided
- 3 tablespoons creamy peanut butter
- Flaky sea salt, for topping (optional)
- Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper so that it hangs over all 4 sides and you can just lift out the blondies.
- Whisk together the brown butter, sugar, egg, vanilla extract, and molasses. Stir in the flour and salt, and then fold in the Snickers and ½ cup chocolate chips.
- Pour the batter into the prepared pan; dollop the peanut butter in 1 teaspoon amounts around the top and sprinkle on the remaining 3 tablespoons chocolate chips.
- Bake until golden on the outside, but still a touch doughy in the center, about 20 to 23 minutes (be careful not to overbake, as these are best gooey in the center).
- Cool completely before cutting.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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