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Peanut Butter Cup Brownies

What is it about chocolate and peanut butter that makes them go so well together?  I loved the way the flavors complimented each other in these brownies. I made a dark chocolate peanut butter brownie base, then added peanut butter cups to make them even better!  I was really pleased with how they turned out.  They are rich, fudgy, and as Brynlee put it, "Duh-Licious!".  










Peanut Butter Cup Brownies

1/2 cup butter, melted
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1/4 cup peanut butter ( I used Skippy)
1/2 cup Dutch Process Cocoa
1 1/4 cup flour
1/4 tsp salt
12 mini peanut butter cups

Pre-heat oven to 350 degrees.  Unwrap peanut butter cups and cut them each into fourths.  Set aside.  Line a 8X8 inch baking pan with heavy duty foil and lightly mist with cooking spray.  

In a large microwaveable safe bowl, melt the butter.  Whisk in the sugar, eggs, vanilla, and peanut butter.  In a separate bowl, whisk the flour, cocoa, and salt together.  Stir the dry ingredients into the wet mixture just until combined.  Add the peanut butter cups and gently fold into mixture.  Pour into foil-lined pan and bake for 25-30 minutes or until a knife inserted into the center comes out clean.  

Cool in pan for 5 minutes then, using the foil, transfer the brownies to a counter top to cool for another 20-30 minutes.  Cut into 9 squares and enjoy!  

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