Chocolate-Stuffed Peanut Butter Brownies
- 1 1/3 C. packed brown sugar
- 1/4 C. butter or regular margarine, melted
- 1/2 C. creamy peanut butter
- 1 tsp. vanilla
- 3 eggs
- 1 1/2 C. all purpose
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 36 1-inch chocolate covered peanut butter cup candies (from 15 1/2 oz. bag)
- 1/2 C. milk chocolate chips
Heat oven to 350 degrees. If you are using a dark or a non-stick pan, heat the oven to 325 degrees. Grease and lightly dust with flour, the bottom and sides of a 13x9 inch baking dish.
Beat brown sugar, butter, peanut butter, vanilla, and eggs in a large bowl using an electric mixer on medium speed, or beat using a wooden spoon. Mix until well blended.
Stir in flour, baking powder, baking soda, and salt. Cut 12 of the candies into fourths (about 3/4 C.). Stir cup up candies and the milk chocolate chips into the batter. Spread into prepared baking dish. Bake for 25-30 minutes or until golden brown. Immediately press remaining 24 candies into the brownies in 4 even rows of 6 candies each. (Here I quickly score the top so I know where to press the candies. It just seems to make it a bit easier.) Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.
Yield: 24 brownies