Good morning! I hope everyone had a great weekend! Well, my home is finally company-ready. Or should I say ready for my mother-in-law? I spent a good part of the weekend cleaning and cooking. I’m exhausted! I wish someone would cook and clean for me!
I made these blondies late last week and boy, were they tasty! I’m so lovin’ pumpkin and peanut butter cups together. It’s too bad pumpkin ale is seasonal. If they were year-round, I’d get them all the time. The peanut butter cups were an afterthought. Since I had them hanging around my pantry, I thought I’d throw them in. These babies went quickly! I’ll be doing more baking today so I have something to serve with coffee/tea when my mother-in-law and her fiancé arrive. Enjoy your week!
- 1/2 cup (1 stick) of unsalted butter, melted
- 1 cup of dark muscovado sugar
- 1 egg
- 1/2 cup of pumpkin ale
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of pumpkin pie spice
- 1/4 teaspoon of salt
- 15 miniature dark peanut butter cups, unwrapped and halved
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan.
In a medium bowl, whisk together butter, sugar, egg and pumpkin ale together; set aside.
Using a stand or electric mixer (or mix by hand) combine flour, baking powder, pumpkin pie spice and salt. Slowly pour the butter/ale mixture into the flour mixture and continue to mix until just moistened, scraping down the sides of the bowl. Scrape batter into the prepared pan. Using a spatula, distribute the batter evenly around the pan. Arrange the peanut butter cups over the batter.
Bake for 27-30 minutes or until toothpick/tester inserted into the center comes out clean. Let the blondies cool in the pan on the cooling rack completely before serving.