Recipe - Fudgy Peanut Butter Cup Brownies

PEANUT BUTTER CUP BROWNIES
12 tablespoon (1 One half sticks) unsalted
butter, cut into
tablespoons
12 ounce Semisweet chocolate;
coarsely chopped
6 lg Eggs; at room temperature
1 Three fourths cup Granulated sugar
2 teaspoon Vanilla extract
1 One half cup Allpurpose flour
One fourth teaspoon Salt
24 Miniature chocolatecovered
peanut butter cups

MILK CHOCOLATE SAUCE
8 ounce Milk chocolate; broken into
pieces
One fourth cup Boiling water
One half teaspoon Vanilla extract

GARNISH
One fourth cup Unsalted roasted peanuts;
chopped

YIELD: 24 brownies DIFFICULTY: * PREPARATION: 45 minutes plus baking,
cooling, and chilling times

Make the brownies:

1.Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13by9inch baking pan with aluminum foil so that the foil extends
2 inches beyond the two long sides of the pan. Lightly butter the bottom
and sides of the foillined pan.

2.Melt the butter and chocolate according to the melting instructions in
the Chocolate Melting Tips. Cool until tepid.

3.In a medium bowl, using a wire whisk, beat the eggs until foamy. Add the
sugar and beat until blended. Add the cooled chocolate mixture and mix
until smooth. Stir in the vanilla. Stir in the flour and salt until well
combined.

4.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.

5.Cool the brownies completely in the pan set on a wire rack. Using the two
ends of the foil as handles, lift the brownies out of the pan. Cover with
plastic wrap and refrigerate for at least four hours or overnight.

Make the milk chocolate sauce:

1.Do not make the sauce until the brownies have chilled. 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.

2.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.
Posted to BakeryShoppe Digest V1 #188 by docden docden@mnl.vlink.net on
Aug 15, 1997