Ingredients:

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1-1/2 cups chopped Reese’s Peanut Butter Cup Miniatures

Note: The Miniatures have a higher chocolate to peanut butter ratio than the larger cups.  We chopped them in eighths (approximately); the 1 ½ cup measurement is post-chop.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Whisk together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chopped peanut butter cups. Spread the batter evenly into the prepared baking dish.

Bake for 40 minutes.  Let cool completely before cutting.

Note #2: The original recipe suggested baking for 35 to 40 minutes and determining doneness when “an inserted toothpick comes out clean”.  With the high molten chocolate content, we never got a clean toothpick.  So my recommendation is to bake for 40 minutes and forget the toothpicks.