- 1 box (18.4 ounces) milk chocolate brownie mix
- 2 packages (4.4 ounces each) snack-size peanut butter cups
Line 9 x 13-inch baking pan with heavy duty foil, extending about 1-inch above sides of pan; lightly coat with no-stick cooking spray and set aside.
Prepare brownie mix according to package directions. Pour into prepared pan. Gently press 15 peanut butter cups in single layer into brownies.
Bake in 350°F. oven until center is just set, about 25 minutes. Cool completely in pan on wire rack.
Use foil to lift brownies from pan onto cutting board. Carefully peel foil away from sides of brownies. Cut into bars.
Not-So-Thin Mint Brownies
Omit peanut butter cups. Prepare and bake brownies as directed. Remove brownies from oven; immediately sprinkle 3 boxes (3.5 ounces each) Junior Mint candies (about 1½ cups) over hot brownie. Let stand 5 minutes; spread melted candies over top. (If needed, place brownies back in oven for 1 to 2 minutes to melt candies.) Cool and cut brownies as directed.
Marshmallow Surprise Brownies
Omit peanut butter cups. Spread 2 cups Dierbergs crispy rice cereal into bottom of prepared pan. Sprinkle 1 bag (10 ounces) miniature marshmallows evenly over top. Prepare brownie mix according to package directions. Dollop brownie batter over marshmallows; carefully spread to cover marshmallows (some marshmallows will poke through). Bake, cool, and cut brownies as directed.
Serving Size: Per brownie
Cholesterol: 30 mg
Fat: 16 g
Sodium: 155 mg
Carbohydrates: 42 g
Protein: 5 g
Saturated Fat: N/A