Peanut Butter Fudge Brownies

Because I have taken a personal vow to post every yummy recipe that combines chocolate and peanut butter, I give you Peanut Butter Fudge Brownies from Sunday Baker:


What you need:

1-1/2 sticks unsalted butter
semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour

1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

7 oz. semi-sweet chocolate-can use chocolate chips (will be used for frosting layer)

What you do:

Line a 13x9" pan with foil and spray or butter. Preheat oven to 325 degrees. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth, just a few minutes. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool completely.

Peanut Butter Layer:Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla:

Spread frosting over cooled brownies. Put into fridge for an hour or two to cool and set this layer

Chocolate Ganache Frosting:
Stir 7 oz. chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Spread chocolate ganache over the cooled peanut butter, smoothing as you go. Chill until set, about 1 1/2 hours. Cover and keep chilled. When cutting, use the foil as an aid to help you loosen brownies from pan. Bring to room temperature before serving.