FUDGY SALTY PEANUT BUTTER BROWNIES
Steps:
- Stir vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in flour and stir until it's fully incorporated. Once it look fully blended, beat the batter vigorously for at least 45 strokes. This will not only get out any pent up stress, it will make the brownies chewy. Fold in chocolate chips. Spread the very thick and fudgy batter evenly in the lined pan with an offset spatula or your greased hands. Bake brownies in the oven until they get a crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on the counter. While the brownies are cooling, make the buttercream and ganache. For the buttercream: Mix peanut butter and butter together in a stand mixer until totally blended. turn mixer down and slowly add powdered sugar and fine sea salt. Stop the mixer and scrape sides and bottom of the bowl. Turn your mixer back to medium, add milk and vanilla and keep mixing until it's fully blended. Dollop peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered. For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. To serve, lift the ends of foil liner and place on cutting board, cut into squares and serve.
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