3 years ago
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Reese's Peanut Butter Cup Blondies
Wow, these were so delicious! I don't even know why the recipe says you can store them for 2 days--they will disappear at any party! INGREDIENTS: 16 tablespoons unsalted butter, melted, plus more, room temperature, for pan 1 cup (8 ounces) packed light brown sugar 1/2 cup (3 1/2 ounces) granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 cups (10 ounces) all-purpose flour 1 1/2 teaspoons coarse salt 8 Reese's Peanut Butter Cups, coarsely chopped DIRECTIONS: Preheat oven to 350°F. Grease an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the melted butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Fold in about 3/4 of the chopped peanut butter cups. Transfer batter to prepared pan and smooth top. Arrange the remaining peanut butter cups on top of dough. Bake until top of blondies are golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days. Recipe and photo via yumsugar.com
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