Thursday, July 8, 2010

Peanut Butter Blondies

I was slightly disappointed with these....only because I expected to be the best thing I ever tasted! They were good, don't get me wrong, but I think I was expecting a more chewy blondie than the cookie-type that it actually was. I also cut back on some of the pb cups and pb chips because I thought it looked like a lot! However, if I try these again I would add the full amount. Actually, if I try these again I may use the "Blondies - Infinitely Adaptable" from Smitten Kitchen with PB cups, chocolate chips and pb chips....they had the buttery blondie taste I was looking for!

Adapted from:

2 cup flour
1/2 cup cake flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup smooth peanut butter
2 sticks unsalted butter, melted and cooled
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla
2 cups chopped peanut butter cups
1-1/2 cups peanut butter chips
1/2 cup chocolate chips
Additional peanut butter cups (about 20)

Linea 9 x 13 inch pan with aluminum foil, allowing the foil to hang over the sides of the pan, and spray with nonstick cooking spray. Preheat the oven to 350 degrees. Stir together the flours, baking powder and salt. Set aside. In a sized mixer bowl, stir together the melted butter and peanut butter. Whisk in the brown sugar, eggs, and vanilla. Switching to a wooden spoon or a spatula, mix in the flour mixture. Stir in the chips and peanut butter cups. The dough will be thick and chunky. Scrape the dough into the prepared pan and spread it in evenly. Bake for 30-35 minutes; the bars are done when the dough is set and golden. Immediately after removing the bars from the oven, press as many peanut butter cups as you want into the surface of the blondies. Let the pan and bars cool completely on a cooling rack. Lift the cookies from the pan remove the foil and cut into bars.

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