Peanut Butter Brownies

[kirra]

Peanut Butter Brownies

Ingredients:

6 oz bittersweet chocolate, chopped
4 oz unsweetened chocolate, chopped
1/3 cup butter
1/3 cup natural peanut butter, at room temperature
2 cups granulated sugar
1 tsp vanilla
4 eggs
1-2/3 cups all-purpose flour
1 cup chopped unsalted peanuts
Pinch salt

Topping:

1/3 cup butter, softened
1/4 cup natural peanut butter, at room temperature
1/2 tsp vanilla
2 cups icing sugar
1 tbsp milk
3 oz bittersweet chocolate, melted

Preparation:

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.

In saucepan, melt bittersweet and unsweetened chocolate, butter and peanut butter over medium-low heat; let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time, whisking well after each. Stir in flour, peanuts and salt. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 25 minutes. Let cool in pan on rack.

Topping:
In bowl, beat butter, peanut butter and vanilla until creamy. Beat in icing sugar in 2 additions; beat in milk. Spread over brownies. Drizzle with chocolate.

Refrigerate until firm, 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Makes 60 bars.