Ingredients

  • 11 ounces (35 pieces) miniature peanut butter cups, unwrapped
  • 12 ounces unsalted butter, cut into 1″ slices
  • 4&1/2 ounces unsweetened baking chocolate, chopped into small pieces
  • 10 ounces bittersweet chocolate chips
  • 6 large eggs, at room temperature
  • 10&1/2 ounces granulated sugar
  • 12 ounces light brown sugar
  • 1 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 1&1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 4 tablespoons chopped salted peanuts
  • 4 tablespoons milk chocolate chips

Instructions

  1. Preheat the oven to 350F.
  2. Grease a 9×13 metal pan and line with foil. Grease the foil.
  3. Melt the butter using a medium sauce pan over a low heat, remove from heat.
  4. Immediately add the chopped unsweetened baking chocolate and the bittersweet chocolate chips to the melted butter -wait a few minutes and whisk to blend, set aside on stove top.
  5. Lightly whisk the eggs in a large mixing bowl.
  6. Whisk the sugars and salt into the eggs.
  7. Stir in the melted butter/chocolate mixture, then the vanilla extract.
  8. Gradually stir in the flour and baking powder.
  9. Pour batter into prepared pan, evenly spreading.
  10. Push the peanut butter cups into the batter, evenly spacing-one for each brownie.
  11. Sprinkle the top with the chopped peanuts and milk chocolate chips.
  12. Bake for 35-38 minutes, transfer to metal rack and cool.
  13. Place brownies in the fridge for several hours before removing from pan and slicing into squares.