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Makes 12 brownies, 3 x 3 inches each
Ingredients
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour
32 - 35 miniature Reese's Peanut Butter Cups
Method
Preheat the oven to 350F. Butter and lightly flour a 13 x 9-inch baking pan.
Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you're in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn't get solid again.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)
Pour the batter into the prepared pan smooth the top.
Cut 20 of the cups in half.
Arrange them evenly on top of the batter. Lightly press the cups into the batter.
Bake about 23 minutes. Place 1 whole peanut butter cup in the middle of each brownie-to-be.
Return to the oven and bake 2 minutes. Let cool in the pan completely before cutting.
Ingredients
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour
32 - 35 miniature Reese's Peanut Butter Cups
Method
Preheat the oven to 350F. Butter and lightly flour a 13 x 9-inch baking pan.
Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. If you're in a hurry, you can quickly cool it in the refrigerator, but be sure it doesn't get solid again.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (It is important to fold in the chocolate and flour gently to keep the batter as fluffy as possible.)
Pour the batter into the prepared pan smooth the top.
Cut 20 of the cups in half.
Arrange them evenly on top of the batter. Lightly press the cups into the batter.
Bake about 23 minutes. Place 1 whole peanut butter cup in the middle of each brownie-to-be.
Return to the oven and bake 2 minutes. Let cool in the pan completely before cutting.