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mardi 2 février 2016

PEANUT BUTTER CUP SPRINKLED BROWNIES

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INGREDIENTS:
1/2 cup (1 stick) butter or margarine

2 cups plus 2 tablespoons granulated sugar, divided
2/3 cup HERSHEY’S Cocoa
4 egg(s), beaten
2 teaspoons vanilla extract
3/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/3 cups (8-oz. pkg.) REESE’S Mini Peanut Butter Cups, divided
1/2 cup REESE’S Peanut Butter, creamy

DIRECTIONS:
1
Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2
Melt butter in medium saucepan over low heat. Add 2 cups sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in 2/3 cup mini peanut butter cups; spread mixture in prepared pan.

3
Combine peanut butter and remaining 2 tablespoons sugar. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.

4
Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Cool 45 minutes; sprinkle remaining 2/3 cup peanut butter cups over surface, pressing in slightly. Cool completely in pan on wire rack. Cut into squares or triangles. Makes about 24 brownies.






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