Ingredients:
1 1/3 cups packed brown sugar1/4 cup butter or margarine, melted1/2 cup creamy peanut butter1 teaspoon vanilla3 eggs1 1/2 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt36 miniature peanut butter cups, unwrapped (from 15.6-oz bag)1/2 cup milk chocolate chips
Directions:
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.
Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-stuffed-peanut-butter-brownies/8c8829e5-e957-4a79-97ae-6788d7c4a21c
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