Peanut butter cup blondies
If you still have a bottle of peanut butter lurking inside your fridge , better try this easy and delicious treats !
Peanut butter cups are optional . I've made this last year using peanut butter chips as substitute and if you don't have any of those , just add more chocolate chips .
This is the easiest cookie recipe I've made so far , no need to use your trusty electric mixer , only a whisk to mix everything and it takes only 19 minutes to actually bake it , okay , I baked mine a minute more ^__^
Fudgy , nutty and a bit crunchy along the edges , these delightful bars will surely please both young and young at heart alike lol
5.6 oz / about 1 1/4 cups / 160 grams all-purpose flour
1 cup granulated sugar I used scant 3/4 cup
1/2 teaspoon baking powder
1/4 teaspoon salt about 1/8 teaspoon
1/3 cup creamy peanut butter crunchy peanut butter
1/4 cup / 57 grams butter , melted and cooled slightly
2 tablespoon 2 % reduced-fat milk
1 teaspoon vanilla extract
2 large eggs , lightly beaten
1/4 cup semi-sweet chocolate chips milk chocolate chips
4 ( 0.75 oz ) peanut butter cups , coarsely chopped 12 ( 10 grams ) Reese's peanut butter cups , divided
* Preheat oven to 350°F / 180°C . Lightly grease a 9-inch square baking pan , set aside .
* Weigh or lightly spoon flour into a measuring cup . Combine the first 4 ingredients ( through salt ) in a large mixing bowl , stirring well with the whisk .
* In a small bowl , combine peanut butter and the next 4 ingredients ( through eggs ) , stir until well incorporated .
* Add the peanut butter mixture to the flour mixture , stir until combined . Stir in the chocolate chips and half of the Reese's .
* Scrape batter into into the prepared pan and scatter the remaining chopped peanut butter cups over the top .
* Bake for 19 minutes or until toothpick inserted in the center comes out with moist crumbs clinging .
* Cool in pan on wire rack .
This post is linked to the bloghop event Cook your Books hosted by Joyce of Kitchen Flavours