Peanutbutter Brownies

The peanut butter frosting used here is also available as a standalone recipe: Peanut Butter Frosting.

The chocolate ganache used here is also available as a standalone recipe: Chocolate Ganache (Peanut Butter Brownies).

Ingredients

• 3/4 cup (1 1/2 sticks (55 g)) unsalted butter
• 7 ounces (200 g) bittersweet or semisweet chocolate, chopped
• 3 ounces (85 g) unsweetened chocolate, chopped
• 1 1/2 cups (360 ml) sugar
• 1 1/2 teaspoons (7.5 ml) vanilla extract
• 1/4 teaspoon (1 ml) salt
• 4 large eggs
• 1 cup (240 ml) all purpose flour
• 1 cup (240 ml) roasted salted peanuts, coarsely chopped
• 1 cup (240 ml) chunky peanut butter (do not use natural or old-fashioned)
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup (180 ml) powdered sugar
• 1/8 teaspoon (0.5 ml) salt
• 1/8 teaspoon (0.5 ml) ground nutmeg
• 1 tablespoon (15 ml) whole milk
• 1 teaspoon (5 ml) vanilla extract
• 7 ounces (200 g) bittersweet or semisweet chocolate, chopped

Method

1. Position a rack in the center of the oven and preheat to 325°F (165°C). Line a 13x9x2-inch (33x23x5 cm) metal baking pan with foil, leaving a long overhang, then butter the foil.
2. Place 3/4 cup (180 ml) butter in a heavy large saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Whisk in the sugar, vanilla, and salt, then the eggs, 1 at a time. Fold in the flour, then the nuts.
3. Spread 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 and cool.
4. To make the frosting, using an electric mixer, beat the peanut butter and 1/4 cup (60 ml) butter in a medium bowl to blend. Beat in the powdered sugar, salt, and nutmeg, then the milk and vanilla. Spread the frosting over the brownies.
5. To make the ganache, stir the chocolate and 1/4 cup (60 ml) butter in a heavy small saucepan over low heat until smooth. Drop the ganache all over the frosting and spread to cover. Chill until set, about 1 1/2 hours. Do ahead: can be made 1 day ahead. Cover and keep chilled.
6. Using the foil as an aid, transfer the brownie cake to a work surface and cut into squares. Bring to room temperature and serve.