3/4 c. butter
7 oz. bittersweet or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 1/2 c. sugar
1 1/2 t. vanilla extract
1/4 t. salt
4 large eggs
1 c. all purpose flour
1 c. roasted salted peanuts, coarsely chopped
Frosting and ganache
1 c. chunky peanut butter (do not use natural or old-fashioned)
1/2 c. butter, divided and at room temp.
3/4 c. powdered sugar
1/8 t. salt
1/8 t. ground nutmeg
1 T. milk
1 t. vanilla extract
7 oz bittersweet or semisweet chocolate, chopped
Position rack in center of oven and preheat to 325 degrees. Line 13x9x2 inch baking pan with foil, leaving a 2 inch overhang on each end. Butter the foil.
Place 3/4 c. butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 c. butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 c. butter in heavy small saucepan over low heat until smooth. Drop ganache all over brownies and spread evenly.
Chill in fridge for 1 hour until ganache is set.
Adapted from Epicurious