Brownie (for lack of a better word)

I don't recall what the original recipe called these, if not brownies. Call them whatever you want. It's good! I am naming them: Ultimate Peanut Butter Brownie Cake

Ingredients
1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups Gold Medal® all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chip

Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours.

I followed the recipe except for putting extra cups on top. I thought it might be too much, and didn't have anymore because I only set aside 12. Anyway, now that I've made it, I could totally do with the extra ones. I thought this would be one of those super guilty treats that makes you feel bad for eating it. However, because it's cake-like, it doesn't feel that bad for you. The peanut butter taste is subtle, the chocolate isn't overwhelming. I would definitely add the extra peanut butter cups, and maybe some vanilla ice cream. And the most time consuming part was opening the peanut butter cups. Otherwise, a very speedy recipe, which is always great with desserts!