Peanut Butter Brownies recipe

Source: Better Homes and Gardens

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

Grease a 6-inch springform pan. Set aside.

In a heavy small saucepan, melt the 1/4 cup butter and unsweetened chocolate over low heat, stirring frequently. Stir in the 3 tablespoons peanut butter. Cool about 10 minutes.

In a medium mixing bowl stir together the beaten egg, granulated sugar, flour, and vanilla extract. Stir in the cooled chocolate mixture. Pour mixture into the prepared baking pan. Bake in a 350 degree F oven for 35 minutes. Cool for 10 minutes on a wire rack. Loosen sides of springform pan. Cool brownie completely.

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.

For glaze: In a heavy small saucepan melt the 2 tablespoons peanut butter and 1 tablespoon butter over low heat. Remove from heat and stir in confectioners sugar. Stir in 2 teaspoons very hot water. Stir in additional hot water, 1 teaspoon at a time, to make a glaze.

Pour warm glaze over cooled brownie, spreading evenly and allowing it to drip down sides. Top with assorted candies. Store in a tightly covered container in the refrigerator for up to 3 days (or freeze unglazed brownie for up to 1 month).