Chocolate Peanut Butter Surprise Bars

• 1

  1. Position a rack in the center of the oven and preheat the oven to 325˚F. Line a 9-inch square pan with aluminum foil so that the foil extends 2 inches beyond 2 opposite sides of the pan. Lightly grease the bottom and sides of the pan.

• 2

  2. Place the butter and chocolate in the top of a double boiler over simmering water and heat, stirring occasionally, until melted and smooth. Remove the pan from the heat and cool the chocolate mixture until tepid.

• 3

  3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Stir until blended.

• 4

  4. In the bowl of an electric mixer, using the whisk attachment, beat the eggs at medium speed until blended. Gradually beat in both sugars, mixing just until blended. Using a wooden spoon, stir in the chocolate mixture and vanilla extract. Stir in the flour mixture, mixing until blended.

• 5

  5. Scrape half of the brownie batter into the prepared pan and smooth the top. Arrange the peanut butter cups evenly over the batter, in four rows of four cups each. Press down lightly on each cup. Scrape the remaining batter over the cups and carefully spread it into an even layer, without moving the cups. Bake for 45 to 50 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Cool the brownies completely in the pan on a wire rack.

• 6

  6. Using the ends of the foil as handles, lift the brownies out of the pan. Cover the plastic wrap and refrigerate for at least 2 hours.

• 7

  7. Remove the plastic wrap from the brownies and invert them onto a cutting board. Peel off the foil. Reinvert the brownies and cut them into 16 squares.

• 8

  Store in an airtight container at room temperature for up to a week or freeze up to a month.

Carol’s notes: