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MainRecipesHoliday | Peanut Butter and Fudge Brownies with Salted Peanuts

   Peanut Butter and Fudge Brownies with Salted Peanuts submitted by Mom Johnson
Peanut-studded brownies, peanut butter frosting, chocolate ganache....what better way to savor the PB/chocolate combo? From Bon Appetite magazine, 2006

For brownies: Position rack in the center of the oven and preheat to 325 degrees. Line a 13x9x2 inch metal baking pan with foil, leaving a long overhang; butter foil.

Place 3/4 cup butter in a 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 the center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

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

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting and spread to cover. Chill until set about 1 1/2 hours. Using foil as an aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature to serve.

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v Brownies
v 3/4 cup unsalted butter
v 7 oz. bittersweet or semi-sweet chocolate, chopped
v 3 oz. unsweetened chocolate, chopped
v 1 1/2 cups sugar
v 1 1/2 tsp. vanilla extract
v 1/4 tsp. salt
v 4 large eggs
v 1 cup flour
v 1 cup roasted, salted peanuts, coarsely chopped

v Frosting and Ganache
v 1 cup chunky peanut butter (do not use natural or old fashioned)
v 1/2 cup unsalted butter, divided, room temperature
v 3/4 cup powdered sugar
v 1/8 tsp. salt
v 1/8 tsp. ground nutmeg
v 1 T. whole milk
v 1 tsp. vanilla extract

v 7 oz. bittersweet or semi-sweet chocolate, chopped

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