Posted by: Elaine Thu, 15 Apr 2004, at 3:37 p.m.
Peanut butter and chocolate......Yum!
10 ounces unsalted butter (2 1/2 sticks)
1 pound good-quality semisweet chocolate (or bittersweet)
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
16 chocolate-covered peanut butter cups
Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl
over simmering water. Remove from over water and set aside. In a large bowl,
whisk together sugar, eggs and vanilla. Whisk only to
blend. Add chocolate mixture and whisk gently. Add flour and salt and use the
whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the
bottom with parchment. Pour a scant half of the brownie batter into pan and
spread smooth. Place the 16 peanut butter cups upside-down onto the batter,
spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares,
with a peanut butter cup in the center of each.) Push the cups down into the
batter slightly. Top with the remaining batter and gently spread smooth. Bake 30
minutes. Center will still be soft. Remove from oven and let cool in pan on wire
rack. Cool completely
before cutting, or for best cutting results, chill several hours or overnight in
refrigerator. Cut into 16 (3-inch) squares.
Yield: 16 servings