Imagine biting into a dessert that captures the essence of a warm summer day - sweet, juicy peaches nestled in a buttery, golden blondie that melts in your mouth! These Peach Pie Blondies are not just a dessert; they're a culinary experience that transforms the classic peach pie into an irresistible, easy-to-make treat that will have your family and friends begging for more. Get ready to elevate your baking game with this mouthwatering recipe that brings the comfort of Marie Callender's right into your own kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced peaches
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow it to cool slightly for 2-3 minutes to prevent scrambling the eggs.
- Whisk the brown sugar into the melted butter until well combined and slightly smooth. The mixture should look glossy and integrated.
- Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until the mixture is smooth and uniform.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, which can make the blondies tough.
- Fold in the diced peaches, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the peaches are somewhat evenly distributed.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. This helps the blondies set and makes cutting easier.
- Use the parchment paper edges to lift the blondies out of the pan. Cut into 16 even squares using a sharp knife.
- Serve at room temperature. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Choose ripe, firm peaches for the best flavor and texture. If fresh peaches aren't in season, high-quality frozen peaches work wonderfully too.
- Make sure to let the melted butter cool slightly before adding eggs to prevent accidentally cooking them.
- Don't overmix the batter - this can lead to tough, dense blondies. Mix just until the ingredients are combined.
- For extra flavor, consider adding a sprinkle of cinnamon or a dash of almond extract to complement the peaches.
- To get clean, perfect cuts, use a sharp knife and wipe it clean between each slice.
- Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
