PBC = Peanut butter cup, and these blondies = obsession! I love peanut butter, chocolate and gooey, and this cookie definitely delivers on all three. I suggest cutting these blondies into tiny triangles for a rich less guilty bite! Pack them up for picnics, or potlucks - also party perfect for March madness (my other obsession)!

INGREDIENTS

5 oz [150g] mini chocolate peanut butter cups, unwrapped and chopped
8 tablespoons [113g] butter, melted
1 cup [180g] brown sugar
1 large egg
1/2 teaspoon [2.5mL] vanilla extract
1/2 teaspoon [2.5mL] almond extract
pinch of salt
1 cup [120g] all-purpose flour

DIRECTIONS

Butter an 8"×8" [20cm] pan
Mix melted butter with brown sugar – beat until smooth.
Beat in egg; add vanilla and almond extract.
Add salt, stir in flour. Mix in chopped mini peanut butter cups.
Pour into prepared pan. Bake at 350 degrees [177C] 20-25 minutes, or until slightly set in the middle. Cool on baking rack before cutting.

Adapted from Smitten Kitchen