Peanut Butter and Fudge Brownies with Salted Peanuts

Name: Peanut Butter and Fudge Brownies with Salted Peanuts
Yield: Makes 30 Brownies
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter; 7 ounces bittersweet or semisweet chocolate, chopped; 3 ounces unsweetened chocolate, chopped; 1 1/2 cups granulated sugar; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon salt; 4 large eggs; 1 cup all-purpose flour; 1 cup roasted salted peanuts, coarsely chopped; 1 cup chunky peanut butter (not natural or old-fashioned); 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup confectioners’ sugar; 1/8 teaspoon salt; 1/8 teaspoon ground nutmeg; 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; 7 ounces bittersweet or semisweet chocolate, chopped

November 7, 2012

A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.

Recipe notes

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