4 1/2ounces unsweetened baking chocolate, chopped into small pieces
1 1/4cups bittersweet chocolate chips
6large eggs, at room temperature
1 1/3cups granulated sugar
1 1/2cups light brown sugar
1teaspoon sea salt
2teaspoons vanilla extract
1 1/2cups all purpose flour
3/4teaspoon baking powder
4tablespoons chopped salted peanuts
4tablespoons milk chocolate chips
Preheat the oven to 350F. Grease a 9×13 metal pan and line with foil. Grease the foil.
Melt the butter using a medium sauce pan over a low heat, remove from heat. Immediately add the chopped unsweetened baking chocolate and the bittersweet chocolate chips to the melted butter—wait a few minutes and whisk to blend, set aside on stove top.
Lightly whisk together eggs, sugars and salt. Stir in the melted butter and chocolate mixture, then the vanilla extract. Gradually stir in the flour and baking powder.
Pour batter into prepared pan, evenly spreading. Push the peanut butter cups into the batter, evenly spacing-one for each brownie. Sprinkle the top with the chopped peanuts and milk chocolate chips.
Bake for 35-38 minutes then transfer to metal rack and cool. Place brownies in the fridge for several hours before removing from pan and slicing into squares.