I almost feel like I shouldn’t be posting this recipe, it’s almost like I am encouraging you to make this dessert. It seems all kinds of wrong to post a recipe with the words peanut + butter + cup + blondie, doesn’t it? I mean, just because Cooking Light published this recipe doesn’t mean it’s good for you, right?
However, we can basically eat anything we want…. IN MODERATION. Yeah, I said the *M* word. So while your hand might be grabbing for 2 or 3 of these at time, I hope your mind will tell you – NO, only 1 at a time, don’t overindulge, 1 is enough to satisfy the sweet craving, you can have 1 tomorrow, etc etc.
These brownies/blondies/delicious goodies come in at 153 calories PER serving (and not a super huge serving at that). They are a great sweet treat and I can personally tell you that 1 serving a day is plenty : ).
Peanut Butter Cup Blondies (Cooking Light September 2011 issue)
- 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
- Cooking spray
- 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.
Maureen Callahan, Cooking Light