Preheat your oven to 350 degrees. Line a 9 inch square baking pan with foil, letting the ends extend over two sides (see above). Coat the foil with nonstick spray.
1 stick butter
5 oz. unsweetened baking chocolate
1 1/2 cups sugar
1/2 cup peanut butter (I use chunky)
3 large eggs
1 1/2 tsp. vanilla
3/4 cup all purpose flour
about 15-20 small Reese's Peanut Butter Cups (cut in half)
3/4 cup semi-sweet chocolate chips
2 T. butter
1 1/2 tsp. corn syrup
small Reese's Peanut Butter Cups (cut in half)
3/4 cup M & M's (I use the seasonal ones for whatever season it is)
Melt butter and chocolate in the microwave stirring often. Do this in about 15 second intervals until the chocolate melts. Remove from heat. Add sugar, peanut butter, eggs and vanilla; stir with a whisk until blended. Add flour; stir until smooth. Spread half the batter in the pan (right into the foil). Sprinkle the 15-20 peanut butter cups cut in half over the batter and cover with remaining batter. Bake 25 minutes or until a wooden pick comes out with moist crumbs. Do not overbake! Cool in pan on a wire rack. When cool, make the glaze. Melt chips and butter in the microwave. Stir in corn syrup until blended. Cool just until it is no longer hot but is still spreadable. Spread over cooled brownies and top with remaining peanut butter cup halves and M & M's. Refrigerate 15 minutes until Glaze sets. To serve-lift foil by ends onto a cutting board. Cut into 36 squares. I keep these refrigerated until a little while before serving. They are best served at room temperature. Enjoy!
Melted Chocolate, peanut butter and sugar...mmm!
The first half of the batter in the pan, top with
peanut butter cups...then remaining batter.
The finished brownies before they are cut.
I will be linking this to Michael @ Designs by Gollum for Foodie Friday