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Black Bottom Banana Peanut Butter Cup Blondies

Ashley Manila
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Ingredients
 

For the Black Bottom Crust:

  • 1 cup crushed Oreo cookie crumbs (I find this is about 1 sleeve of cookies - cream removed - crushed in the blender)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of Salt

For the Banana Peanut Butter Cup Blondies:

  • 1 stick (4 ounces) unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/4 cups flour (don't pack it, please)
  • 1 medium ripe banana, mashed
  • 12-16 peanut butter cups, unwrapped (you can really use as many or few as you'd like here)

Instructions
 

  • Preheat oven to 350 degrees (F).
  • Line an 8x8 baking pan with parchment paper, and spray the pan and paper with non-stick spray; set aside.

For the Black Bottom Cookie Crust:

  • In a medium-sized bowl combine the cookie crumbs, melted butter, sugar, and salt. Mix until well combined, then press the cookie crust down into the bottom of the prepared pan. Bake for 4 minutes, then remove from the oven and set aside.

For the Banana Peanut Butter Cup Blondies:

  • In a large bowl whisk the melted butter and brown sugar together until well combined. Beat in the egg and vanilla. Stir in the salt and flour; then gently fold in the banana.
  • Pour the batter over the partially baked crust, smooth the top with a spatula. Press peanut butter cups into the top of the batter.
  • Bake for 25-28 minutes, or until the center is set.
  • Allow blondies to cool completely before cutting into squares and serving.
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