I made these this afternoon and they are great. Some of you might think they are too sweet, but not me, I love sweet. I used the mini reese's peanut butter cups rather thatn the .75 ounce ones and reduced fat peanut butter. These will go on the repeat list.
* Exported from MasterCook *
Peanut Butter Cup Blondies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yield: Serves 20 (serving size: 1 brownie)
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
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. Weigh or 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.
Amount per serving
Saturated fat: 2.9g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.8g
"Cooking Light-SEPTEMBER 2011"
I second Terry's review. I used the mini's, too, and bittersweet chips. They weren't too sweet for us, either. I baked mine in an 8x8 (thought I had a 9x9 but didn't).
For those following WW, the 20 count recipes is 4P+; my 8x8 with 16 pieces were 5P+. Worth it!
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