I asked because until last weekend, my life was blondie-less (food, that is…I’m naturally a blondie ). Such a shame. They’re really freakin’ good!
It wasn’t until I started getting to know more about food and opening my blue Midwest eyes to things that are new. And much to Mr. Prevention’s dismay, this new-found love to try all things new (to me), pretty much translates to me making very few recipes more than once.
I digress. Until I had “expanded my horizons,” I had never had, nor heard, of a blondie.
*gassssp*!! I know. I’m like the only one.
It’s a blonde brownie…get it? It took me a minute so I’m throwing it out there now to avoid any confusion. I’m blonde, remember?
What better way to ring in (yet another) new recipe than with Reese’s peanut butter cups? I know, right. Amen to THAT. I am a peanut butter cup girl…Mr. P voted for the pieces. Obviously the executive decision was made for cups.
But, it took me a LONG while to choose this dessert for our dinner with Gina and Nick. See, I’m that girl who likes to look at desserts online and think to myself, “I’ll make that next time I entertain, ’cause Lord knows I don’t have the calories to spare in the interim!” And then months go by, and my very bad memory fails to recall all the scrumptious sweets I had drooled over and planned to make for guests. But this recipe appeared on decision day, and so it was the winner. And clearly, this was a winning recipe.
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp baking powder
1/4 tsp salt
1/3 cup natural peanut butter
1/4 cup unsalted butter, melted and cooled slightly
2 Tbsp skim milk
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 cup milk or semisweet chocolate chips
10 mini Reese’s peanut butter cups, quartered
Preheat oven to 375 F. Spray 9 x 9 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk to combine the flour, sugars, baking powder, and salt.
In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs.
Add peanut butter mixture to dry ingredients, and gently stir until combined. Fold in chocolate chips until combined (do not over mix).
Pour batter in prepared baking dish. Arrange peanut butter cups over batter.
Bake for 20-25 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack. Yields 16 blondies.
Nutrition Information: 208 calories; 11.3 g. fat; 27 mg. cholesterol; 97 mg. sodium; 24.8 g. carbohydrate; 0.6 g. fiber; 3.1 g. protein
Result: Those who had had blondies before commented that these seemed lighter and less “greasy” than blondies they had had in the past. That’s a good thing…at least to me! They were light, fluffy, and decadent without being over-the-top. And let me just say that as far as “baking” goes…it doesn’t get much easier than these (no wonder I didn’t screw them up!). Feel free to add whatever goodies on top – Twix, Kit Kat, and M&M’s come to mind! Enjoy!
I am on the mend, I do believe. Thank you for all of your well wishes and sweet emails…muah, muah, muah! By this point, Dr. Me is thinking no shingles (HALLELUJAH!) and that somehow, someway, it must be a muscle strain (in my chest – somewhere). I came home from work yesterday wanting to workout (well, not really…but the drive was there), and I ended up just walking a quick 2 miles on the treadmill after dinner. I am going to ease back into things as to not set-back any of the mending I did over the weekend. Again, thank you for all of your kind words – so appreciated!
Question: Do you prefer brownies or cookies?
Hump Day..wee! Love short weeks!