|Peanut butter layer|
|Shiny ganache glaze|
10 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, cold
1 cup (136 grams) all-purpose flour
1 cup roasted salted peanuts, coarsely chopped, optional
Frosting and Glaze
1 cup chunky peanut butter (not natural or old-fashioned)
1 stick (8 tablespoons) unsalted butter, room temperature, divided
2/3 cup (80 grams) confectioners' sugar
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg (I left it out)
1 tablespoon milk
1 teaspoon pure vanilla extract
7 ounces bittersweet chocolate, chopped
- Preheat oven to 325 degrees F. Line a 9 x 13" pan with foil and lightly spray with nonstick cooking spray.
- Brownies: Melt the butter and chocolate in the top half of a double boiler over hot, barely simmering water. Whisk until melted and smooth.
- Remove pan from the heat and whisk in the sugar, followed by the vanilla and salt. Beat in cold eggs, one at a time, whisking vigorously until each is incorporated.
- Fold in the flour and peanuts, if using. Scrape batter into prepared pan and smooth top with metal spatula. Bake for 28 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool to room temperature.
- Frosting: In the bowl of a stand mixer, beat the peanut butter and 4 tablespoons of butter on medium speed until well blended and smooth. Beat in the confectioners' sugar, salt and nutmeg then milk and vanilla.
- Using an offset metal spatula, spread the frosting evenly over the top of the brownies.
- Glaze: Cut the remaining 4 tablespoons of butter into 8 pieces and melt with chocolate in the top half of a double boiler set over hot, barely simmering water. Heat, stirring constantly until butter and chocolate have melted into a smooth, shiny glaze.
- Spoon the glaze evenly over the frosting and, using an offset spatula, cover the surface evenly. Refrigerate the brownies until the frosting and glaze have set, about 90 minutes. Use the foil overhang to lift the brownies out of the pan and cut into squares on a cutting board.