Chocolate and Peanut Butter Fix Brownies

• 23 cup butter or 23 cup margarine
• 1 13 cups sugar
• 14 cup water
• 3 cups semi-sweet chocolate chips, divided
• 2 teaspoons vanilla
• 4 large eggs
• 1 12 cups flour
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 cup coarsley chopped dry roasted peanuts
• 1 cup peanut butter (use purchased peanut butter)
• 14 cup butter, softened
• 34 cup powdered sugar
• 1 pinch salt
• 18 teaspoon nutmeg
• 1 tablespoon 18% table cream (or use half and half cream or full-fat milk)
• 1 12 teaspoons vanilla
• 8 ounces semi-sweet chocolate chips
• 14 cup butter

1. For the brownies; set oven to 325 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a heavy saucepan bring butter, sugar and water to a boil over medium heat stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes) remove from heat and stir in 2 cups chocolate chips until melted then vanilla; cool slightl.
4. In a mixing bowl whisk eggs until blended then add into the slightly cooled chocolate mixture, beating or whisking until thoroughly combined.
5. Add in flour, baking soda and salt; add to the egg/chocolate mixture; mix to combine.
6. Stir in 1 cup chocolate chips and chopped peanuts.
7. Transfer to prepared baking dish.
8. Bake for 35-40 minutes (do not overbake).
9. Cool completely.
10. For the frosting/ganache; in a bowl beat peanut butter with 1/4 cup butter using an electric mixer until well combined.
11. Add in powdered sugar, pinch salt, nutmeg, cream and vanilla; beat until smooth and blended.
12. Spread over cooled brownies.
13. For the chocolate topping; in a saucepan combine the chocolate with 1/4 cup butter; cook stirring over low heat until smooth (this can also be done in the microwave).
14. Drizzle the chocolate over the top of the peanut butter ganache, then spread out to cover.
15. Chill about 2 hours or until set.
16. Cut into squares.

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Taken from www.food.com/recipe/chocolate-and-peanut-butter-fix-brownies-214902 (may not work)