Peanut Butter Cup Blondies

A couple weeks ago, I enjoyed another Happy Magazine Day with the arrival of Cooking Light's September, 2011 issue.  When I saw 'Light Brownies' featured on the cover, I was intrigued.  When I saw Peanut Butter Cup Blondies, I could not race to the store fast enough to pick up peanut butter cups!

These bars are easy to make and bake up into something amazing.  From the original recipe, I substituted half of the granulated sugar with brown sugar.  I also used skim milk, since that's what I had on hand and generally prefer.  I used chunky peanut butter, and the little peanut chunks throughout the bars were awesome.  Last, I used milk chocolate chips instead of semisweet, but either would be great.  Dark or white chocolate chips would also be a delicious way to mix it up. 

Chewy, peanut buttery, peanut butter cuppy, and oh so good, these bars are simply dreamy.  I adjusted the serving size from 20 to 16.  They are substantial enough to feel like you're getting a big treat, yet they still come in under 200 calories per bar.  Not bad!       

Peanut Butter Cup Blondies
Yields 16 servings

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed 

1/2 teaspoon baking powder

1/4 teaspoon salt (optional)

1/3 cup natural peanut butter (creamy or chunky)

1/4 cup butter, melted and cooled slightly

2 tablespoons skim milk

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1/4 cup milk or semisweet chocolate chips

4 (0.75-ounce) peanut butter cups, coarsely chopped
Cooking spray

1. Preheat oven to 375 degrees.  Spray 9 x 9 inch baking pan with cooking spray.  Set aside.
2. In a large bowl, whisk to combine the flour, sugars, baking powder, and salt (if using).
3. In a separate medium bowl, stir to combine the peanut butter, butter, milk, vanilla and eggs. 
4. Add peanut butter mixture to dry ingredients, and gently stir until combined.  Fold in chocolate chips until combined (do not over mix).
5. Pour batter in prepared baking dish.  Arrange peanut butter cups over batter.
6. Bake for 19 minutes, or until a wooden toothpick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack.

Nutrition Information

Calories: 192 ~ Carbs: 26g ~ Fiber: >1 ~ Fat: 8.6g ~ Protein: 3.4g

Adapted from Cooking Light