4 oz. unsweetened chocolate
1/2 c. butter
4 lg. eggs
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
1 c. flour
32-35 miniature peanut butter cups

Preheat oven to 350 degrees. Butter and lightly flour a 9x13 inch baking pan. Melt the chocolate and butter in the top of a double boiler over simmering water. Let cool in the pan to room temperature. (If you're in a hurry, you can cool it quickly in the refrigerator, but be sure it doesn't get solid again.) Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended. (Fold in the chocolate and flour gently to keep the batter as fluffy as possible.)

Pour into the prepared pan; smooth the top. Cut 20 of the cups in half and arrange them evenly on top of the batter. Lightly press the cups into the batter. Bake about 25 minutes.

(If you want to add the second layer of peanut butter cups, bake about 23 minutes, then remove pan from the oven. Place 1 whole peanut butter cup in the middle of each brownie-to-be. Return to the oven and bake 2 minutes.) Let cool in the pan completely before cutting.