Lazy Day

Today is one of those days.

It’s grey and rainy outside and I’m feeling exhausted and lazy.

I had every intention of knocking a few errands off my to-do list, but my crippling sleepiness did not allow for it.

Tonight I’m going to an Emmys viewing party and I was appointed dessert duty. Luckily the gathering is happening a few floors north in my condo building so I don’t have far to go; I am also thankful that the recipe I chose from September’s Cooking Light magazine was just as simple. It didn’t even require my pulling out my mixer!

As I assembled the plate of Peanut Butter Cup Blondies, I had to sample them to make sure they were edible. I knew they would be good, but I was surprised by how delicious these foolproof blondies actually are! It doesn’t get much better than the combination of chocolate and peanut butter. With extra Reese’s Peanut Butter Cups sitting in my cupboard, begging to be used, I’ll be whipping up another batch of these awesome treats later this week.

Peanut Butter Cup Blondies

What You Need

  • 1 1/4 cups all-purpose flour
  • 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 (I used skim because that's what I had)

  • 1 teaspoon vanilla extract

  • 2 large eggs, lightly beaten

  • 1/4 cup semisweet chocolate chips

  • Cooking spray

  • 4 (.75-ounce) peanut butter cups, coarsely chopped

What To Do

  1. Preheat oven to 350°.
  2. Spoon flour into dry measuring cups; level with a knife.

  3. Combine flour and next 3 ingredients (through salt), stirring well with a whisk.

  4. Combine peanut butter and next 4 ingredients (though eggs), stirring well.

  5. Add peanut butter mixture to flour mixture; stir until combined.
Stir in chocolate chips.

  6. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter.
  7. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. (FYI: Mine baked for 25 minutes)
  8. Cool in pan on a wire rack.

Love Reese’s Peanut Butter Cups

Coarsely chopped

Spread over the batter

Perfectly browned

My tasters

Ready for the party


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