Wednesday, September 14, 2011
Recipe: Peanut Butter Cup Blondies
Ever since the early TV ads for Resse's Peanut Butter Cups where they would stick the chocolate bar into the jar of peanut butter, it's been an amazing combination. These are the rockstar of blondies - and they are from Cooking Light! With skim milk, these blondies can be the breakfast of champions.
Adapted from Cooking Light
1 1/4 cups flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chunky honey nut peanut butter
1/4 cup butter, melted and cooled slightly
2 tablespoons skim milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
4 regular sized Resse's peanut butter cups, coarsely chopped
Preheat oven to 350°.
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.
I used a 9 inch silicone pan set on a baking sheet, but you could also use a metal one - either way, lightly coat with cooking spray. Arrange the peanut butter cups over batter. The original recipe called for a 19 minute bake time, but here in Denver, with altitude, I baked it for 30 minutes. It's done when until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.