When I saw this recipe from a past issue of Cooking Light magazine for Peanut Butter Cup Brownies, I knew that I had to make them. I have a weakness for anything peanut butter, but the fact that they are only 153 calories, 20 grams of carbohydrates and 7 grams of fat, I let this one slide. These brownies are so easy to make and make for parties (Super Bowl), Valentines and a great afternoon snack for the kids or dessert, of course. I used the new Reese’s cup minis, which worked perfectly. Enjoy!
Peanut Butter Cup Blonde Brownie Recipe
Makes 20 servings
11/4 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter, sliced
1/4 cup butter, melted and slightly cooled
2 tablespoons skim milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup semisweet or dark chocolate morsels
1 (2.5 ounce) package Peanut Butter Cup Minis
1. Preheat oven to 350F.
2. Whisk together flour and next 3 ingredients in a large bowl.
3. Combine peanut butter and next 4 ingredients, stirring well. Add peanut mixture to flour mixture and stir until combined. Stir in chocolate chips.
4. Spread batter into a 9-inch square metal pan coated with cooking spray. Arrange peanut butter cups over batter. Bake in preheated oven for 19 to 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on wire rack.