4 ounce stick unsalted butter, at room temperature
cup confectioners' sugar
cup natural peanut butter
ounces unsweetened chocolate, coarsely chopped
cup granulated sugar
In bowl, mix 1 tbsp. butter, confectioners' sugar, peanut butter and 1 pinch salt. Using your fingers, knead into smooth dough. Divide into 12 pieces, roll into balls and refrigerate 1 hour. Grease two 12-cup mini-muffin pans. Preheat oven to 350 degrees . In medium saucepan, melt chocolate and remaining 7 tbsp. butter over medium, stirring, until smooth. Off heat, stir in sugar; let cool 5 minutes. Whisk in 1 egg at a time. Whisk in remaining salt and flour. Divide batter among muffin cups. Halve peanut butter balls; stick 1 piece into each brownie. Bake until set, 15 minutes. Let cool completely.