PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS

Peanut Butter and Fudge Brownies with Salted Peanuts image

Yield Makes 30 Brownies

Number Of Ingredients 19

FOR BROWNIES
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped
FOR FROSTING AND GANACHE
1 cup chunky peanut butter (not natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon pure vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

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.