Peanut Butter Cup Blondies

I've been on a sweets kick lately, but have also been trying to eat somewhat healthy. That's a little contradictory, huh? Ha ha! Well, my solution was to try the sweet treats from my Cooking Light magazine. Hands down, that is one of my favorite magazine subscriptions I receive. And trust me, I have many. :-)

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!

Ingredients:

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

Cooking spray

4 (0.75-ounce) peanut butter cups, coarsely chopped

Directions:

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.