Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. Sift flour and salt onto wax paper. Beat butter, sugar and eggs in a large bowl until light and fluffy; stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour mixture into prepared pan. Bake in preheated 350 degree oven for 25 minutes or until center springs back when lightly touched with a fingertip. Cool completely in pan on wire rack. Mix peanut butter with the 1 tablespoon melted butter; spread mixture evenly over top of brownies. Melt chocolate with remaining butter in a small bowl over hot, not boiling, water. Drizzle chocolate across peanut butter in lines, 1 inch apart. Draw wooden pick or thin spatula across lines. Let chocolate set before cutting into 24 bars. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (2393g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1980 (29%)|
|Amt Per Serving||% DV|
|Total Fat 220g||293 %|
|Saturated Fat 70.9g||355 %|
|Monounsaturated Fat 87g|
|Polyunsanturated Fat 39g|
|Cholesterol 4291.6mg||1320 %|
|Sodium 3711.7mg||128 %|
|Potassium 3323.1mg||87 %|
|Total Carbohydrate 1050.1g||309 %|
|Dietary Fiber 24.1g||97 %|
|Sugars, other 1025.9g|
|Protein 171.3g||245 %|
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Calories per serving: 6728
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