Connie's Today Show Peanut Butter Cup Brownies

By chelyc13

FROM Extreme Brownies

Ingredients

• Vegetable shortening for pan
• 1 (12oz) package miniature peanut butter cups
• 2 sticks unsalted butter
• 4 1/2 oz unsweetened baking chocolate
• 1 1/2 cups 60% cacao bittersweet chocolate chips
• 6 large eggs at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 packed cups light brown sugar
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 1/2 cups bleached all purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons coarsely chopped salted peanus
• 1/4 cup milk chocolate chips

Preparation

Step 1

1. To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350. repare a 9 by 13 inch baking pan with heavy dury aluminum foil and lightly grease.

2. Unwrap the peanut butter cups; set aside.

3. Cut the butter sticks into 1 inch slices. In a small heavy saucepan, melt the butter over the lowest setting. While the butter is melting, chopt eh unsweetened chocolate into 1/4 inch pieces and add to the melted butter along with the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth, turn off the ehat but leave the saucepan on the burner while proceeding with the recipe.

4. Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.

5. Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone aptaula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Push the peanut butter cups into the batter; do not place any within 1/2 inch of the pan sides. Use the offset spatual to cover the candy with the batter. Sprinkle the chopped peanuts over the batter, then place the milk chocolate chips evenly on the batter. Bake for 35 minutes, utnil a toothpick inserted in the center comes out clean. Transrfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight.