5.6 ounces all purpose flour (about 1 ¼ cups)1 cup granulated sugar
½ teaspoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter
¼ cup butter, melted and cooled slightly
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
4 (0.75- ounce) peanut butter cups, coarsely chopped (or 20 mini peanut butter cups)
Preheat oven to 350 degrees.
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.
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 degrees for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool in pan on a wire rack.
|These are the bars right before they go into the oven|
|These Peanut Butter Cup Blondies go perfect with a glass of cold milk|
Recipe adapted from Cooking Light