- Prep time 25 minutes
- Total time 55 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring until smooth. Remove bowl from saucepan; set aside.
In large bowl, whisk eggs with both sugars until smooth. Whisk in melted chocolate mixture. Stir in flour just until combined.
Preheat oven to 350°F; butter 8-inch square cake pan. Pour half of the batter into prepared pan. Add three-quarters of the package of mini chocolate peanut butter cups; cover with remaining batter. Tap pan lightly on counter to smooth and release any air bubbles. Sprinkle with remaining mini chocolate peanut butter cups.
Bake until toothpick inserted in centre comes out with a few moist crumbs clinging (do not overbake), about 25 minutes. Place pan on wire rack and let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 2 months.)
Test kitchen tip
For a nut-free version, omit the peanuts and replace the mini chocolate peanut butter cups with 1 cup chocolate candies, such as Smarties.
MAKES 16 SQUARES
Nutritional facts PER SQUARE
- Calories 275
- Total fat 17 g
- Saturated fat 10 g
- Cholesterol 50 mg
- Sodium 105 mg
- Total carbohydrate 28 g
- Fibre 1 g
- Sugars 23 g
- Protein 3 g
- Iron 1.0 mg
