Night Baking

http://nightbaking.blogspot.com/2010/09/peanut-butter-cup-brownies.html

Peanut Butter Cup Brownies

Makes an 8" or 9" square pan, about 25 brownies

2 sticks butter

4 ounces (4 squares) unsweetened chocolate

2 cups (14 ounces) sugar

1 teaspoon vanilla

4 eggs

1 1/4 cups (5 1/4 ounces) flour

2 pinches of salt

18-20 mini or 9-10 regular-sized peanut butter cups

*1 cup (6 ounces) chocolate chips (or 1 cup chopped nuts)

Preheat the oven to 350F. Line an 8" pan, 9" pan, or 9x13" pan with foil, and spray it lightly with cooking spray. (See notes below about which pan to use.)

In a large, microwave-safe bowl, melt the butter and unsweetened chocolate. Stir to incorporate fully, and set aside to cool for three minutes. Stir in sugar, then vanilla, and mix well. Add the eggs, one at a time, stirring well after each addition. Stir in the flour and salt.

If you are making peanut butter cup brownies, pour about half the batter into the 8" or 9" pan. Dot with whole peanut butter cups. Pour the rest of the batter over. Bake for 25-30 minutes or until brownies are relatively firm and not jiggly. You can try the toothpick test (it should come out clean, but not dry), but you may hit a peanut butter cup and have a hard time telling if they are done. Cool in the pan, then use the tinfoil to lift the brownies out of the pan. Cut with a thin knife. These are so tall and rich that even a small pan can easily yield 25 brownies.

*If you want to make regular brownies, omit the peanut butter cups. Stir the chocolate chips into the brownie batter, then pour into the 9x13" pan. Bake for 20-25 minutes, and err on the side of underbaking. Start checking them around 18 minutes. Let the brownies cool in the pan until they are cool to the touch, then use the tinfoil to lift them out onto a cutting board and cool them completely. Cool in the pan, then use the tinfoil to lift the brownies out of the pan. Cut with a thin knife.