Sweet Tooth
Deep. W i d e.
I like to put candies in my Christmas cookies - peanut butter cups, M&Ms, Kisses, whatever. It always seems that there's some left over. Okay, not always, but if I've been munching as I've been baking, I'm not much into eating leftovers after a long day of Christmas cookie baking.
I love this recipe because, while it specifies candies to use, you can really use what you want in it.
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PEANUT BUTTER CUP BROWNIES
1 stick (1/2 cup) butter or margarine
5 oz. unsweetened baking chocolate
1 ½ cups sugar
½ cup peanut butter, smooth or chunky
3 large eggs
1 ½ tsp. vanilla extract
¾ cup all-purpose flour
8 Reeses Peanut Butter Cups
Glaze:
¾ cup bittersweet or semisweet chocolate chips
2 tbsp. stick butter or margarine
1 ½ tsp. corn syrup
Garnish:
Peanut Butter M&Ms
Reeses Peanut Butter Cups
Reeses Fast Break Bar, sliced
Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting ends extend above pan on 2 sides. Coat foil with nonstick spray.
Melt butter and chocolate in a medium saucepan over low heat or in microwave, stirring often. 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 into pan (about 1 ½ cups). Cut peanut butter cups in half and distribute evenly over batter. Cover with remaining batter.
Bake 25 minutes or until a wooden pick inserted in center comes out with moist crumbs. Cool in pan on a wire rack.
Meanwhile, make glaze: Melt chocolate and butter in microwave or a medium saucepan over low heat, stirring often. Remove from heat; stir in corn syrup until blended. Cool 10 minutes or until no longer hot, but still loose and spreadable. Spread over brownies.
To garnish: Cut both reserved peanut butter cups in 8 wedges. Sprinkle on brownies along with other garnishes. Refrigerate 15 minutes until glaze sets. Cover after cooling (to avoid condensation) and refrigerate up to 3 days.
(Originally from: Womens Day, 10/8/2002)
I love this recipe because, while it specifies candies to use, you can really use what you want in it.
----------------------------------------------------------------
PEANUT BUTTER CUP BROWNIES
1 stick (1/2 cup) butter or margarine
5 oz. unsweetened baking chocolate
1 ½ cups sugar
½ cup peanut butter, smooth or chunky
3 large eggs
1 ½ tsp. vanilla extract
¾ cup all-purpose flour
8 Reeses Peanut Butter Cups
Glaze:
¾ cup bittersweet or semisweet chocolate chips
2 tbsp. stick butter or margarine
1 ½ tsp. corn syrup
Garnish:
Peanut Butter M&Ms
Reeses Peanut Butter Cups
Reeses Fast Break Bar, sliced
Heat oven to 350°F. Line a 9-in. square baking pan with foil, letting ends extend above pan on 2 sides. Coat foil with nonstick spray.
Melt butter and chocolate in a medium saucepan over low heat or in microwave, stirring often. 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 into pan (about 1 ½ cups). Cut peanut butter cups in half and distribute evenly over batter. Cover with remaining batter.
Bake 25 minutes or until a wooden pick inserted in center comes out with moist crumbs. Cool in pan on a wire rack.
Meanwhile, make glaze: Melt chocolate and butter in microwave or a medium saucepan over low heat, stirring often. Remove from heat; stir in corn syrup until blended. Cool 10 minutes or until no longer hot, but still loose and spreadable. Spread over brownies.
To garnish: Cut both reserved peanut butter cups in 8 wedges. Sprinkle on brownies along with other garnishes. Refrigerate 15 minutes until glaze sets. Cover after cooling (to avoid condensation) and refrigerate up to 3 days.
(Originally from: Womens Day, 10/8/2002)
