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.
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.
I was not as excited about these as the other reviewers have been. They were good but not as decadent as I was expecting. To me at least, they seemed like a light recipe - I realize that's exactly what it is, but I just hoped it wouldn't taste that way!
These really hit the spot, I too used mini Reese's peanut butter cups, which I still cut in half. I had to cook these a little longer than the recipe states and we like our brownies rather thick and fudgy rather than cakey. I served with vanilla ice cream with a little drizzle of chocolate sauce. Very, very good will be making again!
Amazing Blondies! Easy to make and super tasty - all you need is one bite to be convinced! They cut really nicely from the pan, and I got about 25 bars total (5 x 5). The total bake time was closer to 30-35 minutes before my bars were done fully (I used an 8 x 8 glass pan) and like another reviewer, I used the mini unwrapped peanut butter cups and just nestled them in rows across the top of the batter. I absolutely think these are a keeper and wouldn't hesitate to make again. The peanut butter flavor is very subtle so they definitely taste like blondies with the bonus of chocolate chips - enjoy!
These are the most amazing blondies I've ever made! I probably made them 10 times between Thanksgiving and Christmas, and they were the biggest hit every time! They're so moist and delicious, and though the serving size seems small it is actually enough to fill you up because each one has the perfect amount of richness. Your guests will think you slaved over them, but they're actually easy to make. I highly recommend these amazing blondies!
Really really good. I used all natural peanut butter, which is really oily, and I think that actually helped tremendously - really rich, dense, and not cake-like as noted in some other reviews. I also used an 8x8 ceramic pan - had to cook for a lot longer, but man - these were good and definitely a saved recipe.
Really delicious! I used an 8x8 inch metal pan and it took a lot longer than 19 minutes. I never got crumbs when I put the toothpick in but the top was turning golden brown and it felt done when I touched it. I felt if I cut it inot twentypices they would be too small so I cut them into 16 pieces which comes to 191 calories each. My family loved them and I will definately make them again.
The only change I made to this recipe was substituting a 1/4 cup of peanut butter chips for the peanut butter cups. I'm not sure what could have went wrong in the baking process except maybe the fact that I used an 8'' square glass baking pan, instead of a 9'' square metal one. I had the blondies in for a total of 19.5 minutes and when I tested them all over, they seemed done, (other than a few really random wet spots that weren't even in the middle). Everywhere else, dry crumbs were coming out. So then I let them cool an hour, went back to cut them and the whole thing had sunk, except the very edges. So then I cut the edges off since I suspected those would be done and put the blondies back into the oven, which had completely cooled by now. I baked them for another 13 minutes. They did get a little more done, but they were very gooey and fudgy for the most part. Good flavor though especially after a couple days. Probably wouldn't make again though.
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