Peanut Butter Cup Blondie

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Peanut butter, creamy
  • 16 Peanut butter cups, mini

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Brown sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 2 tbsp Milk

Found on shewearsmanyhats.com

Description

Ingredients

• ¼ cup butter
• ½ cup creamy peanut butter
• 2 tablespoons milk
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 16 mini peanut butter cups

Directions

• Preheat oven to 350-degrees F.
• Prepare a 9-inch square baking pan with cooking spray or lined with baking parchment.
• Melt butter in a small saucepan, remove from heat and add peanut butter, and milk; stir until smooth. Let cool slightly.
• Whisk together flour, baking powder and salt, set aside.
• In a separate bowl mix together eggs, brown sugar, and vanilla extract by hand. Gradually whisk in melted butter/peanut butter mixture until combined and smooth.
• Add flour mixture into peanut butter mixture, stir unti just combined. Do not overmix.
• Spread batter into prepared 9-inch square baking pan. Arrange mini peanut cups in 4 rows of 4.
• Bake at 350-degrees for 20 minutes, or until cake tester or wooden toothpick inserted in center comes out with moist crumbs.
• Let pan cool before cutting. Cut into 16 even squares.