Name: Fudgy Peanut Butter Cup Brownies
Ingredients: 12 tb (1 1/2 sticks) unsalted butter, cut into tablespoons; 12 oz Semisweet chocolate; coarsely chopped; 6 lg Eggs; at room temperature; 1 3/4 c Granulated sugar; 2 ts Vanilla extract; 1 1/2 c All-purpose flour; 1/4 ts Salt; 24 Miniature chocolate-covered peanut butter cups; 8 oz Milk chocolate; broken into pieces; 1/4 c Boiling water; 1/2 ts Vanilla extract; 1/4 c Unsalted roasted peanuts; chopped

A particular powerful method to [influence our children] is that family devotions are well taken care of in the home, as reading of God’s Word, fervent prayers, singing of psalms, necessary reprimands, teaching of the catechism, and summarizing sermons. We must take care that our families are little Churches, like those of Priscilla and Aquila, of Cornelius and others, Rom. 16: 5; Acts 10. For by continuous exercise the hearts of the members are influenced to love and obey the Word of the Lord.

Abraham Van De Velde

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			1	Servings

INGREDIENTS

12	tb	(1 1/2 sticks) unsalted butter, cut into tablespoons
12	oz	Semisweet chocolate; coarsely chopped
6	lg	Eggs; at room temperature
1 3/4	c	Granulated sugar
2	ts	Vanilla extract
1 1/2	c	All-purpose flour
1/4	ts	Salt
24		Miniature chocolate-covered peanut butter cups
8	oz	Milk chocolate; broken into pieces
1/4	c	Boiling water
1/2	ts	Vanilla extract
1/4	c	Unsalted roasted peanuts; chopped

INSTRUCTIONS

PEANUT BUTTER CUP BROWNIES
MILK CHOCOLATE SAUCE
GARNISH
YIELD: 24 brownies DIFFICULTY: * PREPARATION: 45 minutes plus baking,
cooling, and chilling times
Make the brownies:
1.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.
2.Melt the butter and chocolate according to the melting instructions in
the Chocolate Melting Tips. Cool until tepid.
3.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.
4.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.
5.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:
1.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.
2.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.
Posted to Bakery-Shoppe Digest V1 #188 by docden <docden@mnl.v-link.net> on
Aug 15, 1997

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“Coincidence is when God chooses to remain anonymous.”