Recipe: Chocolate-Stuffed Peanut Butter Brownies

Chocolate and peanut butter and brownies combined? Oh yeah I had to try this out immediately.



While this recipe does classify itself as a brownie, I'd say it straddles the line of bar cookie as well - which is only too fine in my book. It has a nice soft texture and is just lightly sweet so the combined chunks of chocolate PB cups don't overwhelm.

Chocolate-Stuffed Peanut Butter Brownies
via bettycrocker.com

• 1 1/3 cups packed brown sugar
• 1/4 cup butter or margarine, melted
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag) (I used only 20 on top)
• 1/2 cup milk chocolate chips (I used semi-sweet)

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt.

3. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.

4. Bake 25 to 30 minutes or until golden brown.

5. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours.