Peanut Butter and Fudge Brownies with Salted Peanuts

Ingredients

• 1 cup flour 
• 4 large eggs 
• 0.1 teaspoon nutmeg 
• 1 cup peanut butter (do not use natural or old-fashioned)
• 0.8 cup powdered sugar 
• 1 cup roasted peanuts salted coarsely chopped
• 0.1 teaspoon salt 
• 7 ounces bittersweet chocolate chopped
• 1.5 cups sugar 
• 0.5 cup butter unsalted divided room temperature (1 stick)
• 3 ounces baker's chocolate unsweetened chopped
• 1 teaspoon vanilla extract 
• 1 tablespoon milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• hand mixer
• aluminum foil

Directions

1. Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan.
3. Add both chocolates; stir over low heat until smooth.
4. Remove from heat.
5. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts.
6. Spread in prepared pan.
7. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes.
8. Place pan on rack; cool.
9. 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.
10. Spread frosting over brownies.
11. 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. Do ahead Can be made 1 day ahead. Cover and keep chilled.
12. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.