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Rachael Ray's 30-Minute Healthy Recipes

Dark Choco Peanut Butter Cup Brownies


* 1 cup unsalted butter, cold
* 8 oz. bittersweet chocolate, chopped fine
* 4 eggs
* 3 cups sugar
* 2 tsp real vanilla extract
* 1 1/2 cups all-purpose flour
* 1/4 tsp salt
* 8 big peanut butter cups, chopped up


1. Preheat oven to 400 degrees and coat a 9x13 baking pan with a little butter.
2. Put 1 cup butter and bittersweet chocolate in heavy saucepan over low heat and melt, stirring and watching closely; set aside.
3. Put eggs and sugar into a bowl and mix with a beater on medium high speed until light yellow and fluffy. Lower the beater speed and slowly add the chocolate mixture, then add the vanilla, keeping the beater running.
4. Continue with the beater on low speed and slowly add flour, incorporating flour before adding more, then sprinkle in salt, mixing well. Stop beater, and with large spatula, fold in the chopped up peanut butter cups.
5. Transfer the mixture into your buttered baking pan. Bake in preheated oven about 30 to 35 minutes, or until knife inserted in center comes out clean and the edges pull away from the pan.
6. Remove from oven and let cool in pan, then cut into squares.


Last Halloween we had a big supply of peanut butter cups, so I decided to start using them in recipes to see what I would end up with. This recipe was one of my favorites. It's so easy to make and the added chocolate and peanut butter swirled throughout makes them really special. I hope you'll give them a try.

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