Swirls of peanut butter mixed in with a brownie base brings the basic brownie up a notch. I crushed a few miniature peanut butter cups and sprinkled them on top after removing from the oven for extra chocolate & peanut butter mouthfuls.
Ingredients: 4 squares unsweetened chocolate, 3/4 cups (1 1/2 sticks)butter, 2 cups granulated sugar, 3 eggs, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup chopped nuts (optional), 2/3 cup peanut butter, creamy or crunchy, 5-6 miniature peanut butter cups, crushed.
Instructions: In small bowl, set aside 1 tablespoon of the butter and 2 tablespoons of the sugar. Preheat oven to 350 degrees. Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir remaining sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts, if desired. Spread in greased 9x13" pan. To small bowl of butter and sugar, add the peanut butter and mix well. Place teaspoonfuls of the peanut butter mixture over brownie batter in pan. Using a knife, make several swirls from one side to the other to marbleize.
Bake in preheated 350 degree oven for 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. If using crushed peanut butter cups, sprinkle over hot brownies evenly. Allow to cool in pan; cut into bars or squares.
Makes 24 brownies.
"Treasury of Holiday Cookies", Publications International, LTD, Lincolnwood, IL, 1994.
Cookies Rule!!!
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