|
Fudgy Peanut Butter Cup Brownies
Author/Submitted by:
Servings: 24
Categories:
Brownies
/
Chocolate
/
Desserts
/
Nuts
Ingredients:
PEANUT BUTTER CUP BROWNIES: 12
tablespoons
UNSALTED BUTTER,
CUT INTO
Directions:
12 ounces SEMISWEET CHOCOLATE -- COARSELY CHOPPED
6 LARGE EGGS -- 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
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 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. 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. webmaster@godiva.com
|
