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Make the brownies: Preheat oven to 350F.
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Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan.
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Lightly butter bottom and sides of foil-lined pan.
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Place dark chocolate and butter in microwave-safe bowl.
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Microwave at medium (50% power) 1 minute.
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Stir.
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Microwave 30 seconds more or until chocolate is softened.
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Stir until smooth.
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Cool to room temperature.
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Beat eggs in bowl until foamy using a wire whisk.
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Add sugar and beat until blended.
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Add chocolate mixture and mix until smooth.
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Stir in vanilla, flour and salt.
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Spread half of the batter in prepared pan.
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Arrange peanut butter cups in 4 rows of 6 each in batter.
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Press down lightly on each.
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Pour remaining batter on top and spread out evenly.
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Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
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Cool in pan on a wire rack.
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Using the foil as handles, lift the brownies out of pan.
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Cover with plastic wrap and refrigerate at least 4 hours.
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22
Make the milk chocolate sauce: Place chopped milk chocolate and water in microwave-safe bowl.
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Microwave at medium (50% power) 1 minute.
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Stir.
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Microwave 30 seconds more or until chocolate is softened.
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Stir until smooth.
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Add vanilla and stir until blended.
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28
Remove plastic wrap from brownies.
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Invert onto cutting board.
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Carefully peel off aluminum foil.
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Place brownies top side up on cutting surface and cut into 24 squares.
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To serve: Place a brownie on each dessert plate, top with some milk chocolate sauce and sprinkle with chopped peanuts.
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Or dust squares with confectioners' sugar and serve plain.
