Peanut Butter Fudge Brownies with Salted Peanuts

I like chocolate. But I love peanut butter. The two of them together- even better. Especially in the form of a brownie. These three-layer brownies start with a thick and fudgy base studded with roasted salted peanuts. Then there's a smooth layer of peanut butter frosting (you can choose to go chunky if that's your thing). And last a thin layer of rich chocolate ganache sits on top. I suggest cutting these into little squares as they are seriously decadent and best enjoyed in small quantities. (With a refreshing glass of milk or creamy cool ice cream, obviously.)

Peanut Butter Fudge Brownies with Salted Peanuts

INGREDIENTS
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 oz. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped (I skipped this and used 10 oz. of bittersweet Ghirardelli chips)
1 1/2 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped

Peanut Butter Frosting:
1 cup chunky peanut butter (I used smooth natural peanut butter)
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. whole milk
1 tsp. pure vanilla extract

Ganache:
7 oz. bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

DIRECTIONS
1. Preheat oven to 325 F. Line a 9x13 baking pan with aluminum foil and butter the foil.

2. To make the brownie batter, melt the butter and chocolate in a medium saucepan over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar, vanilla, and salt. Whisk in the eggs, 1 at a time. Fold in the flour, then the nuts. Spread in the prepared pan and bake in the preheated oven for 20-30 minutes, until a toothpick comes out with a few moist crumbs. Place on a rack to cool.

3. To make the frosting, cream the peanut butter and butter with an electric mixer until smooth. Beat in the powdered sugar, salt, nutmeg, milk, and vanilla. Spread over the cooled brownies.

4. To make the ganache, melt the chocolate and butter in a small saucepan over medium-low heat, stirring until smooth. Drop over the frosted brownies and spread to cover.

5. Refrigerate 1 1/2 hours, or until set. Bring to room temperature, cut into squares, and serve.

Makes a 9x13 pan of brownies.

(Adapted from Bon Appetit)