When the temps get down to single digits and you’re stuck in the house all day, it’s time to bake.
This recipe is from Cooking Light, September 2011.
Substitution made, noted below.
Peanut Butter Cup Blondies
5.6 oz all-purpose flour (about 1 1/4 c)
1 c granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 c creamy peanut butter
1/4 c butter, melted and cooled slightly
2 tblsp 2% milk
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 c semisweet chocolate chips
4 (.75 oz) peanut butter cups, coarsely chopped – I used 1/3 c mini PB cups
Preheat oven to 350 degrees.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
Chocolate and Peanut Butter, what could be better? When said chocolate and peanut butter are wrapped in a chewy blondie! We always have mini PB cups on hand in the freezer, so this was the perfect treat on a very cold evening.