Sunday, September 27, 2009

Chocolate-Stuffed Peanut Butter Brownies



1 1/3 cups packed brown sugar
1/4cups butter or margarine, melted
1/2cup creamy peanut butter
1teaspoon vanilla
3eggs
1 1/2 cups Gold Medal® all-purpose flour
3/4teaspoon baking powder
1/4teaspoon baking soda
1/2teaspoon salt
36miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
1/2cup milk chocolate chips
.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.
.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. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
.Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

4 comments:

Gary said...

Will it still work if we use regular all-purpose flour, or does it have to be Gold Medal® all-purpose flour?

Dawn said...

Mmmmm, looks like a winner=) Have you actually MADE these or is this another of your "It looked really good on the in the magazine so I'll write it down" recipes? lol. Oh and can I have youe special recipe for tortilla soup?;)

Digital Art Photography for Dummies said...

Those look yummy.

Krista said...

Of course I DIDN'T make them, Dawn! I was sent the recipe and didn't want anyone else missing out on it simply because no one at my house will eat them.
You already have my tortilla soup method ;) Smart mouth.