You know those horrible (and by horrible, I mean wonderful) little Cadbury chocolate eggs that come out at Easter time?  They have that crispy, hard shell, and they are filled with that wonderful, creamy chocolate?  Yeah, I bought a bag of those last week. It was a moment of weakness, and I instantly regretted it.  They sat in my pantry, calling to me “Open me, Shannon… open me…”

I did not open them.  For I am trying to lose my baby weight.  But my resistance was waning.

Then, before opening them, I happened upon a recipe for Peanut Butter blondies that use these very eggs! And I thought “Genius! I will make these and send them to work with my husband, and they will be out of my house!”

Sadly, my plan was foiled, for I made these on a Thursday, and on Friday morning, my husband forgot to take them into work.  Next time, I must leave a note.  Next time, I must leave a note.  Next time, I must leave a note.

And now, I have eaten my weight, baby weight included, in these delicious, fudgy, dense, and delicious blondies.

But tomorrow is another day.

Recipe from I Wash, You Dry.

Ingredients:
1 stick of room temperature butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (I bet crunchy would be awesome too.)
1 egg
1 cup flour
1/4 teaspoon baking powder
pinch of salt
1 cup of Mini Cadbury Chocolate Eggs (or other chocolate pieces of your choosing.)

Directions:
Preheat your oven to 350°.  Spray an 8×8 pan with non-stick cooking spray and line it with a parchment paper sling.

Cream together the butter, sugars, vanilla, and peanut butter until light and fluffy.  Add the eggs, and mix well.

Add the flour, baking powder, and salt, and mix until just combined.  Mix in the chocolate eggs by hand, reserving about 1/4 of them to place on the top.

Spread your mixture into your pan, and press down around the sides. You may find using a spoon that is slightly wet the easiest way to do this.  Then, press the remaining chocolate eggs into the top, spreading them out (this is solely for looks.)

Bake 25-30 minutes.  Remove from the oven and cool.  Store in an airtight container in the refrigerator.  Enjoy!