1 box brownie mix (Ghirardelli-double chocolate) Or recipe that follows 12-16 chocolate-covered peanut butter cups Make the brownies according to the package direction. Line an 8 X 8 baking pan with parchment. Pour a scant half of the brownie batter into the pan and spread smooth. Place the peanut butter cups upside-down onto the batter, spacing them evenly in rows. Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake for about 30 minutes or according to the package directions. Remove from the oven and let cool in the pan. Chill several hours or overnight before cutting. Brownie Recipe: 8 oz. bittersweet chocolate, chopped 1 stick butter, at room temperature 3 tbspns. cocoa powder 3 eggs 1 cup sugar 2 tspns. vanilla 1 pinch salt 1 cup flour Melt the chocolate and butter in a microwave. Stir occasionally while melting until smooth. Whisk the eggs, sugar, vanilla and salt in a bowl. Whisk in the chocolate mixture. Stir in the flour. Continue with the above recipe.