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Perugina Stuffed Brownies
I made these decadent brownies filled with Perugina Cappuccino chocolate bars. They give you a little "surprise" when you bite into them with the different layer of milk chocolate and cappuccino flavors.  They are equally good when filled with Perugina Caramel or Raspberry filled chocolate bars.
These are best served warm, but are also  delicious cold.  If you want to warm them, wrap one in a paper towel and set it in the microwave for 15 - 20 seconds.
Origin: Lindy's Table
Ingredients:

2 bars (3.5 ounces each) Perugina Bittersweet Chocolate, coarsely chopped
2 ounces COLAVITA Extra Virgin Olive Oil
2 ounces unsalted butter
3/4 cup sugar
3 large eggs
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup flour
2 bars (3.5 ounces each) Perugina Cappuccino (Premium Milk Chocolate with Cappuccino Filling); squares separated


Preparation:

1. Heat the oven to 350 degrees F.  Lightly oil 2 mini muffin pans.
2. In a double boiler set over simmering water, melt the bittersweet chocolate together with the oil and butter, whisking until smooth.
3. In a mixing bowl beat the sugar, eggs and salt together with an electric mixer until thick.  Stir in the vanilla and flour. Stir in the melted chocolate mixture.  Mix until well blended.
4. Using a small ladle (I use a gravy ladle); spoon a layer of batter into the bottom of the muffin pan, fill about 1/3 of the way up. Nestle a piece of chocolate in the center, then cover with a bit more batter, making sure the chocolate piece is enclosed.
5. Place pans in the center of the oven and bake for about 15 minutes,  or until a toothpick, when inserted, comes out with just a small amount of crumb clinging to it. (when you check with a toothpick make sure you don't put it right in the center where the melted chocolate is.) Allow to cool slightly.  Remove from the muffin tin and store in an airtight container.
Per Serving: 153 Calories (50.9% from fat); 9g Fat (4g Sat, 3g Mono, trace Poly); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 38mg Sodium.  Food Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrate.
Cook's Note: If you don't have mini muffin pans, you could make these in a baking dish.  Spread half the batter on the bottom of a lightly oiled baking dish, place a square of chocolate in the center of each "piece" of brownie, then spread the remaining batter over the top.  Bake and cut squares so each brownie has a piece of chocolate in it.