Chocolate Chip Chunk Blondies with Peanut Butter Cups
makes 12 bars
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chopped walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
12 dark chocolate peanut butter cups (the ones from Trader Joes are amazing!!)
Preheat the oven to 350 degrees. Grease and flour an 8x12x2 inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl as needed. In a medium bowl, sift together the flour, baking soda and salt. With the mixer still on low, add the flour mixture by the spoonful. Fold the nuts and chips in with a rubber spatula and then spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, and be careful not to overbake. The toothpick might not come out clean. Evenly distribute the peanut butter cups into the blondies. Allow to cool completely in the pan and then cut into bars. Enjoy!