Description
Peanut-studded brownies, peanut butter frosting, chocolate ganache....what better way to savor the PB/chocolate combo?
From Bon Appetite magazine, 2006
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Directions
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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Ingredients
 Brownies
3/4 cup unsalted butter
7 oz. bittersweet or semi-sweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
4 large eggs
1 cup flour
1 cup roasted, salted peanuts, coarsely chopped
Frosting and Ganache
1 cup chunky peanut butter (do not use natural or old fashioned)
1/2 cup unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 T. whole milk
1 tsp. vanilla extract
7 oz. bittersweet or semi-sweet chocolate, chopped
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