Peanut Butter Cup Brownies

Preheat the oven to 325 degrees F.

Prepare an 8×8” pan by covering it with tin foil (use two sheets creating an x with a 2 inch overlap of foil) and then spray the foil with cooking spray.

In a medium saucepan, melt the butter over medium low heat until no longer foaming and the butter has browned, about 5 minutes.

While you are waiting for the butter to brown, combine the sugar, cocoa, water, vanilla and salt in the bowl of a mixer.

Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine. With the mixer on medium, add the eggs one at a time. Then add the flour to combine.

Add the peanut butter cups and briefly mix in with a wooden spoon.

Transfer the batter to the prepared pan and smooth the top with a dampened spatula.

Bake 25 minutes and then remove from oven. Let cool.

When they have cooled enough to handle the pan, place it in the freezer for at least 20 minutes.

To make the ganache:

In a small sauce pan, heat the cream and peanut butter until almost boiling.

Meanwhile, place the chocolate pieces in a medium-sized heatproof bowl.

Dump the hot milk over the chocolate and leave for about 5 minutes.

When you have let the chocolate and milk sit and they look melted, whisk vigorously with a metal whisk until thick and glossy.

Let the ganache cool for a bit.

Spread the ganache evenly over the brownies. Place in the freezer for about an hour.

Trim the edges off of the brownies. Slice into pieces and enjoy!