Fudgy Peanut Butter Cup Brownies
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 chocolate-covered peanut butter cups
1/4 cup Boiling water
1/2 teaspoon Vanilla extract
1/4 cup Unsalted roasted peanuts, chopped
Scrape half the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the peanut butter cups evenly over the batter, in four rows of six cups each. Press down lightly on each cup. Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups. 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.
Place the milk chocolate in a food processor fitted with the metal chopping blade. Process for 10 to 20 seconds, until finely chopped. 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. Gently whisk until smooth. Stir in the vanilla.
Remove the plastic wrap from the brownies and invert onto a cutting board or large plate. Carefully peel off the foil. 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. 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.
Do not make the sauce until the brownies have chilled! Sauce is optional- the brownies are delicious without it. PREPARATION: 45 minutes plus baking, cooling, and chilling times.
Friday, December 11, 2009 - 2:26am