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Home -> Baked Goods -> Bars, Cookies and Brownies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
12 tbsp. butter, chopped 12 ounces chopped semisweet chocolate 6 large eggs 1 3/4 cups sugar 2 tsp. vanilla extract 1 1/2 cups all purpose flour 1/4 tsp. salt 24 miniature peanut butter cups
Directions
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil. Butter foil. Melt the chocolate with butter in the top of a double boiler over simmering water. Stir until smooth. Cool to room temperature. Beat eggs in a medium bowl until fluffy. Beat in sugar and chocolate mixture. Mix until smooth. Stir in vanilla, flour and salt until well combined. Transfer half the batter to the prepared pan and spread evenly. Press peanut butter cups into batter in 4 rows, spacing evenly. Spread remaining batter carefully over peanut butter cups. Bake brownies 25 to 30 minutes until a toothpick comes out almost clean. Cool brownies in pan on a rack. Refrigerate at least 4 hours or overnight. Remove brownies from pan, using foil as an aid. Invert brownies and peel off foil. Turn right side up and cut into 24 squares with a peanut butter cup in the middle of each.
Makes 2 dozen brownies.
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