Dark Chocolate Brownies with Peanut Butter and Sea Salt

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 16 Dark chocolate peanut butter cups

• Baking & Spices

  • 1 box Ghirardelli dark chocolate brownie mix
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Liquids

  • 1/4 cup Water

Found on kitchenswagger.com

Ingredients

• 1 box of Ghirardelli dark chocolate brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 1 egg
• 16 dark chocolate peanut butter cups (miniatures - not the super tiny ones)
• 1 teaspoon sea salt

Directions

• Follow the directions on the back of the brownie mix box and bake brownies as directed. For this recipe, use an 8x8 baking pan or oven-safe dish.
• While brownies are baking, unwrap the 16 peanut butter cups and set aside.
• As soon as brownies are done (toothpick comes back clean - though I dont mind if they are a little gooey), remove from oven and place on stove top.
• Immediately place peanut butter cups on top of brownies in four rows of four - larger surface of peanut butter cup facing down.
• Once the chocoalate starts to melt (3-4 minutes), take a spoon and smooth the melted chocolate around so that it is evenly dispersed over the brownies.
• Allow to cool for fifteen minutes then transfer to refrigerator for at least one hour.