I recently discovered blondies. They’re all over the baking aisles at the market during the holiday season and for the longest time; I didn’t know what they were. I finally looked it up and found out it was a lighter version of brownies. And since I had some dark peanut butter cups lying around, which I’m not too fond of (I’m a milk chocolate fan), I thought —why not bake some and throw those in there?
- 1 1/4 cups of all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 2 eggs, lightly beaten
- 1/4 cup of unsalted butter, melted and cooled
- 1 teaspoon of homemade vanilla extract
- 2 tablespoons of milk
- 1/4 cup of semisweet chocolate chips
- 16 miniature dark peanut butter cups, unwrapped and halved
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
Using a stand mixer add flour, brown sugar, granulated sugar, salt and baking powder. Stir to combine.
In a medium bowl whisk together eggs, butter, vanilla extract and milk.
Pour the wet ingredient into the dry ingredients. Mix until combined, then stir in chocolate chips.
Scrape the batter into the greased pan. Using your spatula, distribute your batter evenly around the pan. Arrange the peanut butter cups over the batter. Bake for 19-21 minutes or until toothpick/tester inserted into the center comes out clean. Let the blondies cool in the pan on the cooling rack.
Adapted from MyRecipes