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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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