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1
Heat oven to 350F.
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2
Line a 9-in.
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3
square baking pan with foil, letting ends extend above pan on 2 sides.
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4
Coat foil with nonstick spray.
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5
Melt butter and chocolate in a medium saucepan over low heat or in microwave, stirring often.
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6
Remove from heat.
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7
Add sugar, peanut butter, eggs and vanilla; stir with a whisk until blended.
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8
Add flour; stir until smooth.
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9
Spread half the batter in pan (about 1 1/2 cups).
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10
Cut peanut butter cups in half and distribute evenly over batter.
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11
Cover with remaining batter.
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12
Bake 25 minutes or until a wooden pick inserted in center comes out with moist crumbs.
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13
Cool in pan on a wire rack.
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14
Meanwhile make Glaze: Melt chocolate and butter in microwave or a medium saucepan over low heat, stirring often.
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15
Remove from heat; stir in corn syrup until blended.
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16
Cool 10 minutes or until no longer hot, but still loose and spreadable.
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17
Spread over brownies.
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18
To garnish: Cut both reserved peanut butter cups in 8 wedges.
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19
Sprinkle on brownies along with other garnishes.
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20
Refrigerate 15 minutes until Glaze sets.
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21
Cover after cooling (to avoid condensation) and refrigerate up to 3 days.
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22
To serve: Lift foil by ends onto a cutting board.
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23
Cut brownie in 36 squares.
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24
PLANNING TIP: Can be made through Step 6 up to 3 days ahead.
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25
Refrigerate covered.
