Peanut Butter Cup Brownie Recipe (by request)

This recipe tastes as close as any I've had to the brownies I ordered and reviewed in today's article.

Brownies 

1 stick butter

5 oz. unsweetened baking chocolate

1 1/2 cups sugar

1/2 cup peanut butter, smooth or chunky

3 large eggs

1 1/2 tsp. vanilla

3/4 cup all purpose flour

8 regular size Reese's Peanut Butter Cups (quartered) or 16-20 miniature Reese's Peanut Butter Cups (cut in half)

Glaze

3/4 cup semi-sweet chocolate chips

2 T. butter

1 1/2 tsp. corn syrup

Garnish

4 regular Reese's Peanut Butter Cups (quartered) or 8-10 miniature Reese's Peanut Butter Cups (cut in half)

1 cup M & M's in whatever color you want (these are great around any holiday)

Heat oven to 350 degrees. Line a 9-inch square pan with foil, letting ends extend above pan on 2 sides. Coat foil with nonstick spray. Melt butter and chocolate in a saucepan over very low heat or in the microwave, stirring often. Remove from heat. Add sugar, peanut butter, eggs and vanilla; stir with a whisk until blended. Add flour; stir until smooth. Spread half the batter in the pan, top with the 8 quartered (or 16-20 halved) peanut butter cups, distributing evenly over batter. Cover with remaining batter. Bake 25 minutes or until a wooden pick inserted in the center comes out with moist crumbs. Cool in pan on a wire rack. Meanwhile make Glaze; Melt chocolate and butter in microwave or over very low heat. Stir in corn syrup until blended. Cool 10 minutes or until no longer hot, but still loose and spreadable. Spread over brownies. Garnish with the reserved peanut butter cups and M & M's. Refrigerate 15 minutes until Glaze sets. These should be kept in the refrigerator up to 3 days. To serve, lift foil by ends onto a cutting board. Cut into 36 squares. These cut much better after they are fully chilled. They taste the best if you let them sit and come to room temperature after cutting.