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Chocolate brownies with
peanut butter chips baked inside and topped with a decorative
drizzle of melted peanut butter chips.
Dandy
Brownies
- 3/4 cup butter or margarine,
softened
1 cup granulated sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (10-ounce) package peanut butter chips - divided use
1 teaspoon vegetable shortening
- Heat oven to 350°F
(175°C). Grease a 13 x 9 x 2-inch baking pan.
- Beat butter, sugar, corn
syrup and vanilla in large bowl until fluffy. Add eggs; beat
until blended.
- Stir together flour, cocoa,
baking powder and salt; gradually blend into butter mixture.
Stir in 1 cup peanut butter chips; reserve remainder for glaze.
Spread into prepared pan.
- Bake 20 to 25 minutes
or until brownies just begin to pull away from sides of pan.
Cool completely in pan on wire rack.
- Melt remaining 2/3 cup
peanut butter chips and shortening at HIGH (100%) 30 to 45 seconds
or just until smooth when stirred. Place mixture in small zipper-style plastic bag;
snip off corner. Drizzle
decoratively over brownies. Cut into bars.
Makes 36 bars.
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