PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS
Steps:
- MAKE BROWNIES
- Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.
- Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.
- MAKE FROSTING AND GANACHE
- Using an electric mixer, beat the peanut butter and 1/4 cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.
- Stir the chocolate and remaining 1/4 cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1 1/2 hours.
- Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.
- DO AHEAD
- The BROWNIES can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.
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