Peanut Butter Cup Brownies

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 12 tablespoons unsalted butter, cut into tablespoons
• 12 ounces semisweet chocolate, coarsely chopped
• 6 large eggs, at room temperature
• 1 3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 24 miniature peanut butter cups
• 8 ounces milk chocolate, broken into pieces
• 1/4 cup boiling water
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted dry roasted peanuts, chopped

Recipe

• 1 make the brownies:.
• 2 position a rack in the center of the oven and preheat to 350 degrees f.
• 3 line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan.
• 4 lightly butter the bottom and sides of the foil-lined pan.
• 5 melt the butter and chocolate in the top of a large double boiler over hot water on moderate heat, or in a 4 to 6 cup heavy saucepan over low heat.
• 6 stir occasionally, until the chocolate and butter are melted.
• 7 cool until tepid.
• 8 in a medium bowl, using a wire whisk, beat the eggs until foamy.
• 9 add the sugar and beat until blended.
• 10 add the cooled chocolate mixture and mix until smooth.
• 11 stir in the vanilla.
• 12 stir in the flour and salt until well combined.
• 13 scrape half the batter into the prepared pan and smooth the top with a rubber spatula.
• 14 arrange the peanut butter cups evenly over the batter, in four rows of six cups each. press down lightly on each cup.
• 15 pour the remaining batter into the pan, and carefully spread level over the peanut butter cups.
• 16 bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
• 17 cool the brownies completely in the pan set on a wire rack.
• 18 using the two ends of the foil as handles, lift the brownies out of the pan.
• 19 cover with plastic wrap and refrigerate for at least four hours or overnight.
• 20 make the milk chocolate sauce:.
• 21 do not make the sauce until the brownies have chilled.
• 22 place the milk chocolate in a food processor fitted with the metal chopping blade.
• 23 process for 10 to 20 seconds, until finely chopped.
• 24 transfer the chocolate to a medium bowl. pour the boiling water over the chocolate. let the mixture stand for 30 seconds, to melt the chocolate.
• 25 gently whisk until smooth.
• 26 stir in the vanilla.
• 27 remove the plastic wrap from the brownies and invert onto a cutting board or large plate.
• 28 carefully peel off the foil.
• 29 reinvert the brownies onto a smooth surface and cut evenly into 24 squares, so that each brownie has one peanut butter cup in its center.
• 30 to serve, place one brownie on each dessert plate, top with some of the milk chocolate sauce, and sprinkle with some of the chopped peanuts.