-
Preheat an oven to 325°F.
-
Place mini muffin cup liners into pans ( about 48 cups).
-
In a saucepan over low heat, combine the butter and unsweetened chocolate.
-
Heat, stirring often, until melted.
-
Remove from heat and stir in sugar and salt.
-
Add the eggs and vanilla and stir.
-
Add the flour to the chocolate mixture and stir until just blended.
-
Do not over mix.
-
Using a small scoop or teaspoon, scoop the batter into the prepared mini muffin cups.
-
Bake for about 8-10 minutes, until brownie is barely set.
-
While brownies are baking, unwrap peanut butter cups and remove paper liners from bottom of candy, set aside.
-
After the brownies are done, remove pan from oven, press a peanut butter cup into the center of the brownie.
-
Let sit in pan until completely cooled.
-
Remove from pan.
-
Store in a tightly covered container for two days on countertop, or freeze until ready to eat.