Peanut Butter and Fudge Brownies with Salted Peanuts

Peanut Butter and Fudge Brownies with Salted Peanuts (Adapted from Dorie Greenspan)

For the brownie batter

12 tablespoons unsalted butter
7 ounces chopped bittersweet chocolate
3 ounces chopped unsweetened chocolate
1 1/2 cups granulated sugar
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts, coarsely chopped

For the peanut butter frosting

1 cup chunky peanut butter
4 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon milk
1 teaspoon vanilla

For the chocolate topping

4 tablespoons unsalted butter
7 ounces chopped bittersweet chocolate.

Preheat oven to 325 degrees.

In a large saucepan, add butter, bittersweet and unsweetened chocolate. Place over low heat and stir until smooth. Remove from the heat - whisk in sugar, vanilla, espresso powder and salt. Whisk in eggs, one at a time, until combined. Stir in flour. Add nuts and fold in just until combined. Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray - bake until a toothpick placed into the center comes out with moist crumbs attached, about 25 to 30 minutes. Remove and place baking pan on a wire rack to cool completely.

To make the frosting

In a large mixing bowl, beat peanut butter and butter until combined. Add confectioners' sugar, salt, and nutmeg, mixing until combined. Mix in milk and vanilla. Scoop the mixture on top of the brownies and spread to an even layer with an off-set spatula.

To prepare the topping

In a small skillet, add butter and chocolate - heat and stir over low until melted and smooth. Pour over the peanut butter layer and spread smooth with an off-set spatula. Place into the refrigerator and chill until set, about an hour and a half, before cutting into bars to serve.

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