Peanut Butter and Fudge Brownies with Salted Peanuts
Decadent triple-layer brownies featuring a fudgy chocolate base, creamy peanut butter frosting, and rich chocolate ganache topping, studded with crunchy salted peanuts for the perfect sweet-salty combination.
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.
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.
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.
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.
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.
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
15 min
