Peanut Butter And Fudge Brownies With Salted Peanuts

• 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 sugar
• 1 1/2 teaspoons 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 (do not use natural or old-fashioned)
• 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 ounces bittersweet or semisweet chocolate, chopped

1. Position rack in center of oven and preheat to 325u0b0F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup 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.
3. 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 brownies.
4. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.
5. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

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Taken from www.epicurious.com/recipes/food/views/peanut-butter-and-fudge-brownies-with-salted-peanuts-236893 (may not work)