- 30
Ingredients
- 1-1/2 sticks unsalted butter
- 7 oz. bittersweet or semisweet chocolate, chopped
- 3 oz. unsweetened chocolate, chopped
- 1-1/2 c. sugar
- 1-1/2 t. vanilla extract
- 1/4 t. salt
- 4 large eggs
- 1 c. all-purpose flour
- 1 c. roasted salted peanuts, coarsely chopped
- 1 c. chunky peanut butter (do not use natural or old-fashioned)
- 1 stick butter, divided, room temperature
- 3/4 c. powdered sugar
- 1/8 t. salt
- 1/8 t. nutmeg
- 1 T. whole milk
- 1 t. vanilla extract
- 7 oz. bittersweet or semisweet chocolate, chopped
Preparation
Step 1
Position rack in center of oven and reheat to 325 degrees. Line 13x9 metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 c. butter in 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 center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
Using electric mixer, beat peanut butter and 1/4 c. butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 c. 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. 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 before serving.