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1/2 cup HERSHEY'S Syup or HERSHEY'S SPECIAL DARK Syrup
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.
4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.
the recipe on a bag of chips calls for 1 c. white sugar and 1 c. of brown sugar..I think they accidentally left off the brown sugar, as it mentions it down in the directions.
These were great! But I had to change it a little bit. I didn't have peanut butter chips so I used chocolate chips instead as well as throwing some butterscotch chips on top.
The batter isn't so much batter as dough. Is this supposed to be a cookie recipe? It looks absolutely awful going into the oven: a mess of tan batter with spots of chocolate. And forget swirling the chocolate in! What am I doing wrong here? At least it tastes good.
Great recipe. Will definitely add this to my "repeat" selection. But, with a 9 x 13 pan, definitely need more than 1/2 the batter to cover the bottom of the pan, which means there isn't quite enough batter to top the syrup.
These didn't last long in my house! I wish they were a little less cake like.
The chocolate syrup burned at the edges of the pan so I had to cut off and discard all edges. Directions should state to only spread chocolate to within 1/4-inch of edges of crust. Very moist.
Great taste. It took longer to bake than the recipe called for.
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