12  tablespoons (1-1/2 sticks) unsalted butter, cut into tablespoons
       12  ounces semisweet chocolate, coarsely chopped
        6  large eggs, at room temperature
 1-3/4  cups granulated sugar
        2  teaspoons vanilla extract
 1-1/2  cups flour
    1/4  teaspoon salt
      24  miniature chocolate-covered peanut butter cups

1.  Position a rack in the center of the oven and preheat to 350F.  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.  Place butter and chocolate in medium saucepan over low heat and stir until melted.  Cool until tepid.
3.  In a medium bowl, using a wire whisk, beat the eggs 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.
Yield: 24 brownies