Friday, August 26, 2011
I just came across this recipe for Peanut Butter Cup Blondies in this month's Cooking Light magazine. They had an entire section of brownies and they all looked SO good. I asked Dylan (my 3-year-old) which he wanted to make, and he picked these out. I think he was drawn to the peanut butter cups sprinkled on top. I can't blame him!
These were SUPER quick and easy to make - we had them ready to stick in the oven in about 15 minutes. And if you cut them up really tiny (NOT like the ones in my pictures) then you won't even eat too many calories. I didn't go that route...
Peanut Butter Cup Blondies
from Cooking Light
5.6 ounces all-purpose flour (about 1 and 1/4 cups)
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup creamy (I used crunchy) peanut butter
1/4 cup butter, melted and cooled slightly
2 Tbsp 2% reduced fat milk
1 tsp vanilla extract
2 large eggs, beaten lightly
1/4 cup semisweet chocolate chips
4 (.75-ounce) peanut butter cups, coarsely chopped
1. Preheat oven to 350 degrees F.
2. Weight 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.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over the 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.