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Pre-Heat oven to 350 F. Grease 13 x 9 x 2-inch baking pan.
Melt butter in medium saucepan over low heat. Add 2 cups sugar
and cocoa. Gently stir to blend. Remove from heat. Beat eggs, then
stir into mixture. Add vanilla extract. Mix together flour, salt and
baking soda in separate bowl, and stir into chocolate mixture. Stir
in 2/3 cup mini peanut butter cups. Spread chocolate mixture in
greased pan.
Combine creamy peanut butter and remaining 2 tablespoons of
sugar. Drop by tablespoons onto chocolate batter. Swirl with metal
spatula to achieve marbled effect.
Bake 25 to 30 minutes, or until brownie starts to pull from edges
of pan. Cool for 45 minutes.
Cut remaining 2/3 cup peanut butter cups in half and sprinkle
over the surface. (Press in slightly.) Cool completely in pan on wire
rack.
Cut into squares.
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