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Peanut Butter Cup Blondies

2 cups (about 8½ oz.) all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

1 cup packed light brown sugar

1 cup granulated sugar

¼ cup creamy peanut butter

½ cup (4 oz.) unsalted butter, melted

2 tsp. vanilla extract

3 large eggs

1½ cups peanut butter chips

12 peanut butter cups (regular size), frozen

1. Preheat oven to 350°, and line bottom and sides of a 13×9-inch baking pan with parchment paper. Whisk together flour, baking powder and salt in a large bowl.

2. In another large bowl, beat together brown sugar, granulated sugar, peanut butter and melted butter with an electric mixer on medium speed, until well combined, about 1 minute. Scrape down sides of bowl, and beat in vanilla. Reduce speed to medium low; add eggs, one at a time, beating well after each addition, scraping down sides of bowl as needed. Add flour mixture; beat on low speed until just combined, about 30 seconds. Using a rubber spatula, gently fold in peanut butter chips.

3. Spread batter evenly into prepared pan. Gently press the frozen peanut butter cups evenly spaced into the dough in 3×4 rows (so that when cut into squares, there will be a peanut butter cup in the center of each blondie).

4. Bake for 20 minutes; rotate pan from front to back, and continue baking until a toothpick inserted in center comes out clean, 15 to 20 minutes more. Let cool in pan or on a wire rack.

5. Cut into 12 squares. Serve or store blondies in an airtight container at room temperature up to 3 days.

Serves: 12
Active time: 20 minutes
Total time: 1 hour, 30 minutes

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