Blondies with Reese's

Chunks of the chocolate-peanut butter delights that are a Reese's top these super-thick, moist bars. Perfectly festive for fall, they won't even leave chocoholics wondering why they didn't just eat a good ole brownie instead.

The ingredients are basic, so if you happen to get a "you have to make these" recipe email from your poor baking-deprived, Singapore-exploring friend, Rachel , you can pick up some Reese's and grant her request within a few hours.

Plus, blondies are like making cookies, but easier because there's one less ingredient (baking powder or soda) and you dump the dough straight into a single pan.  

Blondies with Reese's

Yum Sugar Adapted from Everyday Food

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons salt

8 Reese's peanut butter cups, removed from their wrappers and coarsely chopped

Preheat oven to 350. Grease an 8-inch square baking pan; line pan with parchment paper, leaving a 2-inch overhang on two sides. Grease paper.

In a large bowl, beat together butter and sugars until smooth. Beat in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange chopped peanut butter cups on top and press into the dough.

Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.