I love when a treat has a counterpart, don't you? There's the Shirley Temple and the Roy Roger, smoothies and milkshakes, corn dogs and hot dogs, and soft serve and firm ice cream. One of my favorites? Brownies and blondies. Choices - yum.
Out of the above items, do you prefer one over the other? I love me a Shirley Temple, crave milkshakes often, and have always preferred blondies over brownies. Sure, a good ol' chocolate fudge brownie does the trick, but there has just always been something so scrumptious about a really good blondie.
I love their gooey, almost caramel like flavor. If they're chock full of chocolate chips? Even better. I used to eat almost one a day when I was in college. The cafeteria always had dessert options out for lunch and dinner and there would usually be blondies at least three times a week - and they were good. How could I resist?
These blondies aren't your typical blondie, my friends. They've been kicked up a notch by the power of peanut butter. With peanut butter in the batter and Reese's peanut butter cups chopped on top, they pack a mean, rich, peanut butter punch.
They also come together super easily. I love a treat I can whip up between errands and chores without much effort. Then I have dessert to offer after dinner! Score!
Peanut Butter Chocolate Chip Blondies
- 1 1/4 cups flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup creamy peanut butter
- 1/4 cup melted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup mini chocolate chips (or whatever chip you prefer)
- 6-8 full size peanut butter cups
- Preheat oven to 350.
- Combine flour, sugar, baking powder, and salt in a mixing bowl.
- in a separate bowl, combine peanut butter, melted butter, milk, vanilla, and beaten eggs with a whisk.
- Add peanut butter mixture to the flour mixture and stir until combined.
- Stir in your chocolate chips.
- Pour batter into greased 9x9 pan.
- Chop your peanut butter cups coarsely and layer them on top of your blondie batter.
- Bake for 20-25 minutes or until toothpick comes out with a few moist crumbs.
- Cool on a wire rack.
- DEVOUR IMMEDIATELY.