Peanut Butter and Fudge Brownies

Peanut Butter and Fudge BrowniesCourtesy of Lory Utz

Preheat oven to 325 degrees with rack in center
Yield depends on size of brownies cut

Brownies:
• ¾ cup (1 ½ sticks) unsalted butter
• 7 oz. semisweet chocolate, chopped
• 3 oz. unsweetened chocolate, chopped
• 1 ½ cups sugar
• ½ teaspoons vanilla extract
• ¼ tsp. salt
• 4 large eggs
• 1 cup all purpose flour
• 1 cup roasted, salted peanuts, coarsely chopped

Frosting and Ganache:
• 1 cup chunky peanut butter (not the natural or old-fashioned variety; I used Skippy)
• ½ cup (1 stick unsalted butter, divided into 2 equal pieces of ¼ cup each)
• ¾ cup powdered sugar
• 1/8 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 Tablespoon cream or whole milk
• 1 teaspoon vanilla extract

• 7 oz. semisweet chocolate, chopped

For Brownies:
Line 13 x 9 x 2 inch metal baking pan with heavy duty foil, leaving overhang over all four edges; butter foil. (Can use non-stick foil instead – easier)

Place ¾ cup butter and both chocolates in heavy saucepan; stir over low heat till smooth.
Remove from heat; cool a bit. Whisk in sugar, vanilla, salt and then the eggs, 1 at a time.

Fold in flour and then nuts. Spread in prepared pan and bake until test inserted into center comes out with moist (but not gooey) crumbs attached, about 30 minutes. Cool on rack.

For Frosting and Ganache:
With electric mixer, beat peanut butter and ¼ cup butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then cream and vanilla. Spread frosting over brownies.

Stir chocolate and ¼ cup remaining butter over low heat in heavy saucepan until smooth. Drop ganache all over frosting and spread to cover. Chill until set, about 1 ½ hours.

Using foil as aid, transfer brownies to work surface. Allow to warm up about 1 hour before cutting into squares. Can be frozen between sheets of waxed paper.