The August issue was all about brownies and I fell in love with the peanut butter cup blondie recipe. Chocolate and peanut butter...it was right up my alley. So I made the brownies this past weekend and they barely made it three days in my house. The kids and I loved them! Pretty easy to make and oh so delicious. I hope you enjoy them as much as I have!
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/4 cup butter, melted and cooled slightly
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
4 (0.75-ounce) peanut butter cups, coarsely chopped
1. Preheat oven to 350°.
2. Lightly 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.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.