I am an awkward human. I’m basically Liz Lemon, but am 100% ok with that since being compared to Liz Lemon is my version of an awesome compliment.
- I don’t go out often – I’d much rather spend a Friday night at home, watching Netflix and eating mozzarella sticks. If I do decide to go out, it’s usually because I found out there will be food.
- Youths and youth culture these days frighten and perplex me (I’m 25).
- I confront most of my problems with food. Stressed? Food. Happy? Food. Confused? Fooood.
- My idea of staying up late is like, 11pm.
- I have a very questionable fashion sense.
- I’m kind of socially awkward. I talk to myself often and have a tendency to laugh (out loud) at my own jokes. Even when no one else does.
- All I want in my relationship is to curl up on a couch in sweatpants, maybe eat some cheesy pasta and go to bed at a reasonable hour without the obligation of trying any funny business. #romance.
- Oh, and I also don’t fully understand hashtags and try to use them ironically, but usually just end up looking like a fool. See item number 2.
I also spend a large amount of time in my kitchen because, aside from the fact that food comes out of it, I find it one of the most comforting rooms in my apartment. It’s “my” space.
I live in a 780-square-foot apartment with Matt and we share every room (all four of them), but the kitchen is “my” place where I can zen out, bake something and play with my toys (aka my KitchenAid Mixer, that I’ve named Klaus. Doesn’t anyone else name their most-loved possessions? Anyone?)
These peanut butter cup blondies were made on a day that I had a very intense, very specific craving that I needed to curb asap: chopped up Reese’s peanut butter cups on top of chewy blonde brownies. Not a very adventurous craving, but a classic nonetheless.
These blondies are perfectly crunchy on the outside and nice and chewy on the inside, making them hard to resist. There’s no shortage of that classic peanut butter taste here, and they’re just as tasty a day or two later as they are fresh from the oven. Eat one (or three) warmed up with a scoop of vanilla ice cream. The perfect thing to eat while sprawled out on the couch in sweatpants watching 30 Rock.
| Peanut Butter Cup Blondies | | Print |
- 12 Reece's Pieces peanut butter cups
- 1 cup + 3 Tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ stick butter, melted
- 1 cup packed brown sugar
- 1 egg
- 1 Tbsp vanilla extract
- 2 Tbsp peanut butter
- Preheat oven to 350°. Grease or line a 9x9-inch baking pan.
- Chop each peanut butter cup into 8 pieces; set aside.
- In a small bowl, mix together flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, mix butter and brown sugar until well mixed. Add in egg, vanilla and peanut butter until smooth. Slowly add in dry ingredients, mixing until well combined.
- Pour into pan. Sprinkle ¼ of the peanut butter cup pieces over top. Save the rest for after baking.
- Bake 25-30 minutes until a toothpick inserted in the centre comes out clean. Let cool for 15 minutes, then sprinkle the rest of the peanut butter cup pieces over top, pressing them in slightly so they stick. Let cool completely before slicing, and serve.
Did you use the “normal” sized cups or the minis when you say 12?
Theses are the best, always requested by friends and family. Perfectly chewy, little salty little sweet. Thank you for sharing