I have made other blondie recipes before like the cake batter blondie, but this is probably one of the best recipes I’ve tried so far. You could do a lot of things with this recipe and I’m already thinking of a Fall blondie that includes pumpkin and white chocolate chips. Doesn’t that sound yummy? There’s also 2 or 3 other light brownie recipes that I want to try in the same magazine that I found this recipe in. One pan at a time though, I still want to fit into my wedding dress in 3 weeks. Ha.
I like this recipe a lot, because it’s a light blondie, and has only 153 calories per bar. You don’t have to feel so guilty for eating them. It has Reese’s Peanut Butter cups (my favorite candy), peanut butter, and chocolate chips in them. Say what? . All of that for only 153 calories? Yep. You can thank Cooking Light for this recipe. It’s awesome and this Halloween, you could probably use other candy bars instead of Reese’s Peanut Butter cups.
Calories: 153 , Fat: 7g , Carbohydrate: 20.8g , Fiber: 0.7g , Protein: 3.2g
5 3/5 ounces all-purpose flour (about 1 1/4 cups)
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/4 cup butter, melted and cooled slightly
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
4 (0.75-ounce) peanut butter cups, coarsely chopped
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.