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1
Position a rack in the center of the oven and preheat to 350F (180C).
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2
Melt the butter and chocolate according to the melting instructions in the Chocolate Melting Cool until tepid.
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3
In a medium bowl, using a wire whisk, beat the eggs until foamy.
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4
Add the sugar and beat until blended.
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5
Add the cooled chocolate mixture and mix until smooth.
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6
Stir in the vanilla.
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7
Stir in the flour and salt until well combined.
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8
Scrape half the batter into the prepared pan and smooth the top with a rubber spatula.
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9
Arrange the peanut butter cups evenly over the batter, in four rows of six cups each.
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10
Press down lightly on each cup.
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11
Pour the remaining batter into the pan, and carefully spread level over the peanut butter cups.
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12
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.
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13
Cool the brownies completely in the pan set on a wire rack.
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14
Using the two ends of the foil as handles, lift the brownies out of the pan.
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15
Cover with plastic wrap and refrigerate for at least four hours or overnight.
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16
Make the milk chocolate sauce:
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17
Do not make the sauce until the brownies have chilled.
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18
Place the milk chocolate in a food processor fitted with the metal chopping blade.
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19
Process for 10 to 20 seconds, until finely chopped.
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20
Transfer the chocolate to a medium bowl.
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21
Pour the boiling water over the chocolate.
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22
Let the mixture stand for 30 seconds, to melt the chocolate.
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23
Gently whisk until smooth.
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24
Stir in the vanilla.
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25
Remove the plastic wrap from the brownies and invert onto a cutting board or large plate.
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26
Carefully peel off the foil.
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27
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.
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28
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.
