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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 garnish) Glaze: 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 spray. 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |