TODAY SHOW BROWNIE RECIPES

Steps:

• To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350 degrees F. To prepare the 9- by 13-inch baking pan, using one finger, dab very small portions of Crisco on the interior bottom and sides of the pan. then use your finger to spread the dabs around to entirely coat the interior with a very thin layer of shortening, which acts as a glue to hold the aluminum foil in place in the pan. Turn the pan over on the counter bottom side up. Tear off about a 16-inch length of aluminum foil. Position the foil (shiny side down) evenly over the bottom of the pan, and gently crease the foil over the edges, producing a foil template in the pan. Flip the plan over and place the foil in it, using the creased edges as a guide. Press the foil onto the greased interior, smoothing out any wrinkles. The foil should extend about one and a half inches up each side of the pan. Lightly grease the foil in the pan. Unwrap the peanut butter cups; set aside. Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. While the butter is melting, chop the unsweetened chocolate into 1/4-inch pieces and add to the melted butter along with the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner while proceeding with the recipe. Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla. Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Push the peanut butter cups into the batter; do not place any within ½ inch of the pan sides. Use the offset spatula to cover the candy with the batter. Sprinkle the chopped peanuts over the batter, then place the milk chocolate chips evenly on the batter. Bake for 35 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. To remove the brownie slab from the pan, run a thin knife between the foil and the sides of the pan, then turn the pan over on a sharp angle and push on the center back of the pan, catching the top edge of the slab with your hand. Peel off and discard the foil and place the slab on a cutting board.