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Prep 35min
Total2hr50min
Ingredients15
Servings36
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Ingredients
Brownies
1/2
cup dark corn syrup
1/2
cup butter
6
oz bittersweet baking chocolate, coarsely chopped
3
eggs
1
cup all-purpose flour
3/4
cup granulated sugar
1
teaspoon vanilla
Filling
2
cups chunky peanut butter
1/2
cup butter, softened
2
cups powdered sugar
1
tablespoon vanilla
Frosting
1/2
cup whipping cream
6
oz bittersweet baking chocolate, coarsely chopped
1
teaspoon vanilla
Chopped roasted peanuts, if desired
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Steps
1
Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
2
In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla; beat with wire whisk until batter is smooth and shiny. Spread in pan.
3
Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
4
Meanwhile, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth and fluffy. Spread over brownies.
5
In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm, about 1 hour. For brownies, cut into 6 rows by 6 rows.
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Coat your measuring cup with cooking spray when measuring corn syrup; it will pour out of the cup easily.
To cut into bars, use a thin-bladed knife dipped into warm water.
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