1 ⅓ cup brown sugar, packed
1/4 cup butter , melted
1/2 cup creamy peanut butter
1 tsp vanilla
3 eggs
1 ½ cup all-purpose flour
3/4 cup baking powder
1/4 tsp baking soda
1/2 tsp salt
36 chocolate-covered peanut butter cup candies, 1-inch long
1/2 cup milk chocolate chips
Heat oven to 350 degrees. If you are using a dark or a non-stick pan, heat the oven to 325 degrees. Grease the bottom and sides of a 13x9-inch baking dish and lightly dust with flour.
Beat brown sugar, butter, peanut butter, vanilla, and eggs in a large bowl using an electric mixer on medium speed or a wooden spoon. Mix 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 the milk chocolate chips into the batter.
Spread into the prepared baking dish. Bake for 25-30 minutes or until golden brown.
Immediately press the remaining candies into the brownies in 4 even rows of 6 candies each. You can quickly score the top to mark where to press the candies.
Cool completely for about 1.5 hours. Cut the brownie in 24 slices, with each slice having a peanut cup topping.
Sugar: 27g
:
Calcium: 476mg
Calories: 286kcal
Carbohydrates: 38g
Cholesterol: 28mg
Fat: 14g
Fiber: 2g
Iron: 2mg
Potassium: 156mg
Protein: 6g
Saturated Fat: 5g
Sodium: 975mg
Vitamin A: 111IU
Vitamin C: 1mg
