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"To cook is to create. And to create well...
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Fudgy Peanut Butter Cup Brownies

"I got to thinking about relationships and partial lobotomies.
Two seemingly different ideas that might just be perfect together -
like chocolate and peanut butter.”
~ Carrie, in 'Sex and the City

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La Belle Cuisine

Fudgy Peanut Butter Cup Brownies
Chocolatier Archives

Yield: 24 brownies
Preparation: 45 minutes plus baking,
cooling, and chilling times

Peanut butter cup brownies:
12 tablespoons (1 1/2 sticks) 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 chocolate-covered
peanut butter cups

Milk chocolate sauce:
8 ounces milk chocolate,
broken into pieces
1/4 cup boiling water
1/2 teaspoon vanilla extract

Garnish:
1/4 cup unsalted roasted
peanuts, chopped
 

Make the brownies:
Position a rack in the center of the oven and preheat to 350 degrees F.
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. Lightly butter the bottom
and sides of the foil-lined pan.
Melt the butter and chocolate according to the melting instructions in the Chocolate Key. Cool until tepid.
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.
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.
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:
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 choco-
late 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.

Featured Archive Recipes:
Brownie Bonanza!
Brownies, Chocolate Cheesecake (Chocolatier)
Brownies, Super Fudgy Five Chocolate (Chocolatier)
Seven Scrumptious Chocolate Sauces

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