Salted Peanut Brownies with Peanut Butter Fudge

This post is coming at you from Heather Flores. She's the one you can thank for the delicious sample of this recipe in the break room this past weekend!! The original recipe is here.

 

Peanut Butter and Fudge Brownies with Salted Peanuts

Ingredients

BROWNIES

• 3/4 cup (1 1/2 sticks) salted butter
• 7 ounces semisweet chocolate chip minis
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 1 cup all purpose 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 (1 stick) salted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon ground nutmeg
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 7 ounces semisweet chocolate chips

Preparation

brownies

• Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
• Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

frosting and ganache

• Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, 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; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
• Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.