Peanut Butter Brownies

Know someone who's nuts about a particular kind of candy bar? Personalize these fudgy brownies by sprinkling her favorite chopped bite-size bits on the top.


  • 1/4 cup butter
  • 2 ounces unsweetened chocolate, chopped
  • 3 tablespoons creamy peanut butter
  • 1 egg, beaten
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon butter
  • 3/4 cup sifted confectioners' sugar
  • 1/3 cup chopped assorted candies*

* such as bite-size chocolate- covered peanut butter cups, candy-coated chocolate and peanut butter pieces, chocolate-coated caramel-topped nougat bars with peanuts, and/or small decorative candies


  1. Grease a 6-inch springform pan. Set aside.
  2. In a heavy small saucepan, melt the 1/4 cup butter and unsweetened chocolate over low heat, stirring frequently.
  3. Stir in the 3 tablespoons peanut butter.
  4. Cool for about 10 minutes.
  5. In a medium mixing bowl stir together the beaten egg, granulated sugar, flour and vanilla extract.
  6. Stir in the cooled chocolate mixture.
  7. Pour mixture into the prepared baking pan.
  8. Bake in a 350 degree F oven for 35 minutes.
  9. Cool for 10 minutes on a wire rack.
  10. Loosen sides of springform pan. Cool brownie completely.
  11. Remove sides of springform pan and, using a thin metal spatula or knife, loosen bottom of brownie from bottom of pan. Carefully transfer brownie to a flat plate or a 7- or 8-inch cardboard round that's covered with foil.
  12. For glaze: In a heavy small saucepan melt the 2 tablespoons peanut butter and 1 tablespoon butter over low heat.
  13. Remove from heat and stir in confectioners' sugar.
  14. Stir in 2 teaspoons very hot water.
  15. Stir in additional hot water, 1 teaspoon at a time, to make a glaze.
  16. Pour warm glaze over cooled brownie, spreading evenly and allowing it to drip down sides.
  17. Top with assorted candies.
  18. Store in a tightly covered container in the refrigerator for up to 3 days (or freeze unglazed brownie for up to 1 month).

Source: Better Homes and Gardens