Peanut Butter Chips Blondies
I'm always on a lookout for any recipes that are easy and that have ingredients that I can find in my stash ^-^" & can also be easily substituted . As I'm always almost at the library , okay okay , the lib's in the same building as the market , so who can resist the lure of current gossip mags ? hee hee So I borrowed this back issue of Cooking Light magazine , yes siree , the cover is the photo of scrumptious brownies ! As I always love brownies , who doesn't anyway ? I am tickled-pink when these 4 recipes are easy , meaning not too many pots , bowls and utensils to use and wash heh ! As I don't have peanut butter cups : ( , which would really look good as a topping , I used peanut butter chips instead . These blondies turns out to be just a fine line between cakey and fudgy ( if there's such a thing ) and after few hours , the top and the sides are still crunchy . One of the plus of making these blondies , it takes just 19 minutes to actually bake it !
Recipe from Cooking Light Mag , Sept 2011
Peanut Butter Cup Blondies
5.6 ounces all-purpose flour , about 1 1/4 cups
1 cup granulated sugar ( I used a generous 1/2 cup )
1/2 tsp baking powder
1/4 tsp salt
1/3 cup creamy peanut butter
1/4 cup / 56 grams butter , melted and cooled slightly
2 T 2% reduced-fat milk
1 tsp vanilla extract
2 large eggs , lightly beaten
1/4 cup semisweet chocolate chips ( a combination of semisweet and white chocolate chips )
4 ( 0.75 oz ) peanut butter cups , coarsely chopped ( more or less half-cup peanut butter chips )
* Preheat oven to 350°F/180°C .
* Weigh or lightly spoon flour into dry measuring cups , level with a knife . Combine flour and the rest 3 ingredients ( through salt ) , stirring well with a whisk . Combine peanut butter and the next 4 ingredients ( through eggs ) , stirring well . Add peanut butter mixture to the flour mixture ; stir until combined . Stir in the chocolate chips .
* Scrape the batter into 9-inch square metal baking pan lightly coated with cooking spray and arrange the peanut butter cups over batter . Bake for 19 minutes or until a wooden stick inserted in the center comes out with moist crumbs still clinging . Cool in a pan on a wire rack .