Peanut Butter and Chocolate Madness!

I should have taken a picture of these all cut up to show the inside chunky texture....I will next time... Anyway, they were super yummy! They even tasted better the next day....even though I only had one little square, cuz that's all that was left.. :( "Thanks Justin"... Hehe... At least he was nice enough to think of saving me one....I'm sure it took lots of willpower!

*After I baked these I found out that Trader Joe's makes little mini peanut butter cups, about the size of chocolate chips. They would have been really good to use instead of the Reese's...or in addition! :)

Reese's Peanut Butter Blondies

1 c. AP flour

1/4 c. cake flour

3/4 tsp. baking powder

1/8 tsp. salt

1/3 c. peanut butter (smooth)

1/2 c. (1 stick) unsalted butter, melted and cooled to lukewarm

1 c. firmly packed light brown sugar

1 large egg

1 large egg yolk

1 tsp. vanilla

1 c. chopped Reese's Peanut Butter Cups

3/4 c. peanut butter chips

1/4 cup milk chocolate chips

Preheat oven to 350. Grease or spray an 8X8 baking pan and line it with parchment paper or foil that overhangs the sides (you will use it to lift the blondies out of the pan).

Mix together the AP flour, cake flour, baking powder and salt. Set aside.

Whisk together (by hand) the melted butter and peanut butter. Add the brown sugar, egg, egg yolk and vanilla. Switching to a wooden spoon or a spatula, mix in the sifted flour mixture. Stir in the chips and peanut butter cups. The dough will be thick and chunky.

Scrape the dough into the prepared pan and spread it in evenly. Bake for 25-30 minutes, rotating front to back halfway through. The bars are done when the dough is set and golden.

**Optional: you can press peanut butter cups into the surface of the blondies while they are still warm. Let the pan and bars cool completely on a cooling rack. Slice the bars into 4 quadrants--and then slice each quadrant into 4 squares. Try not to eat them all! :)