“These are very rich and decadent brownies from baking maven Dorie Greenspan and printed in Bon Appétit Magazine (January 2007). For a smoother texture, you can put the peanuts in the frosting, omit them entirely, or replace them with peanut butter chips. There are a few steps to follow, but it really is a simple recipe and so worth it! You'll want to cut these very small.”
40 brownies

Ingredients Nutrition


  1. For Brownies: 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. 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. For frosting and ganache: 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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