Fudgy peanut butter cup brownies

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fudgy Peanut Butter Cup Brownies
  Categories: Desserts
       Yield: 24 Brownies
  
 ----------------------------------BROWNIES----------------------------------
      12 tb (1 1/2 sticks) unsalted         1 3/4 c  Granulated sugar
            -butter, cut into                   2 ts Vanilla extract
            -tablespoons                    1 1/2 c  All-purpose flour
      12 oz Semisweet chocolate,              1/4 ts Salt
            -coarsely chopped                  24    Miniature
 chocolate-covered
       6 lg Eggs, at room temperature                -peanut butter cups
 
 ----------------------------MILK CHOCOLATE SAUCE----------------------------
       8 oz Milk chocolate, broken into       1/4 c  Boiling water
            -pieces                           1/2 ts Vanilla extract
 
 ----------------------------------GARNISH----------------------------------
     1/4 c  Unsalted roasted peanuts,                -chopped
  
   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.
   
   Reprinted from the Godiva Chocolate website: http://www.godiva.com
  
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