Chocolate Peanut Butter Cup Truffle Brownies

I made these awesome brownies for our Easter gathering today. They are truly amazing, and you must try them. Happy Easter everyone.

Chocolate Peanut Butter Cup Truffle Brownies
recipe from: www.the-baker-chick.com

1 cup (2 sticks) unsalted butter

10 oz dark chocolate, finely chopped

2 cups packed light brown sugar

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cup mini peanut butter cups, coarsely chopped

Preheat oven to 350 F. Spray a 9x13 pan with cooking spray (or grease it with butter.)

Add the 2 sticks of butter to a medium saucepan and set over medium heat. Melt the butter, and continue to heat until the butter sizzles. At that point, add the chocolate to the pan and gently shake the pan to submerge in the butter. Turn off the heat and set aside.

In a large bowl, using an electric mixer, mix the brown sugar, flour and salt just until evenly combined. Add two of the eggs to the bowl and beat just until incorporated then scrape down the sides of the bowl and add the remaining two eggs, again beating just until incorporated. (Don't overmix!) Mix in the vanilla. 

Whisk the butter and chocolate mixture until smooth then add to the mixing bowl. Stir to incorporate with a rubber spatula. Fold in the chopped peanut butter cups. 

Pour the batter into the prepared pan and spread in an even layer. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely in the pan. The brownies will be easiest to cut if you stick them in the fridge overnight. (I stuck the pan in the freezer for a few minutes to make them easy to cut.)