1 stick butter or margarine
5 oz. unsweetened baking chocolate
1 1/2 c. sugar
1/2 c. peanut butter (smooth or chunky)
3 large eggs
1 1/2 tsp. vanilla extract
3/4 c. all-purpose flour
8 Reese's peanut butter cups (0. 6 oz. each; reserve remaining 2 for
3/4 c. bittersweet or semi-sweet chocolate chips
2 Tbsp. stick butter or margarine
1 1/2 tsp. corn syrup
peanut butter M&M's (for garnish)
1 Reese's fast break bar, sliced (for garnish)
Heat oven to 350 degrees. Line a 9-inch square baking pan with foil,
letting ends extend above pan or 2 sides. Coat foil with nonstick
Melt butter and chocolate in a medium saucepan over low heat or in
microwave, stirring often. Remove from heat. Add sugar, peanut
butter, eggs and vanilla extract; stir with a whisk until blended.
Add flour; stir until smooth. Spread half the batter in pan (about 1
1/2 cups). Cut peanut butter cups in half and distribute evenly over
batter. Cover with remaining batter. Bake 25 minutes or until a
wooden pick inserted in center comes out with moist crumbs. Cool in
pan on a wire rack.
Glaze: Melt chocolate and butter in microwave or a medium saucepan
over low heat, stirring often. Remove from heat; stir in corn syrup
until blended. Cool 10 minutes or until no longer hot, but sill
loose and spreadable. Spread over brownies.
Garnish: Cut both reserved peanut butter cups in 8 wedges. Sprinkle
on brownies along with other garnishes. Refrigerate 15 minutes until
glaze sets. Cover after cooling (to avoid condensation) and
refrigerate up to 3 days.
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