Peanut Butter and Fudge Brownies with Salted Peanuts

Ingredients

• •¾ cup unsalted butter
• •7 ounces bittersweet or semisweet chocolate
• •3 ounces unsweetened chocolate
• •1½ cups sugar
• •1½ teaspoons vanilla extract
• •¼ teaspoon salt
• •4 whole large eggs
• •1 cup all purpose flour
• •1 cup roasted salted peanuts
• •1 cup chunky peanut butter
• •½ cup unsalted butter
• •¾ cup powdered sugar
• •⅛ teaspoon salt
• •⅛ teaspoon ground nutmeg
• •1 tablespoon whole milk
• •1 teaspoon vanilla extract
• •7 ounces bittersweet or semisweet chocolate
• •chopped

Cooking Instructions

1. 1.

   Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

   10 min

2. 2.

   Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

   45 min

3. 3.

   Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

   15 min

4. 4.

   Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

   90 min

5. 5.

   Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

   15 min