Peanut Butter Brownies

I've always been a sucker for the peanut butter and chocolate combo. Give me a pack of Reese's and they'll be gone before you can even open yours. Surprisingly, I haven't done much with the combo in terms of baking, except for these chocolate peanut butter truffles (which I couldn't stop thinking about for weeks later).

So when someone recently requested I make them brownies, I went for a peanut butter twist. These brownies are very dense - more of a fudge base than your typical cake-y brownie. Whatever you want to call them though, they're worth making.

Sweet, salty, crunchy, and chewy - the perfect blend.

Peanut Butter Brownies

For the brownies:

3/4c butter, room temperature

7 oz semisweet chocolate, chopped

3 oz unsweetened chocolate, chopped

1.5c sugar

1.5t vanilla extract

1/4t salt

4 eggs

1c flour

1c roasted peanuts, chopped

For the frosting:

1c peanut butter, chunky

1/4c butter, room temperature

3/4c confectioners' sugar

1/8t salt

1/8t nutmeg

1T milk

1t vanilla extract

For the coating:

7 oz semisweet chocolate, chopped

1/4c butter, room temperature

Preheat the oven to 325. Line a 13x9x2" pan with foil, then grease.

Make the brownies:

Place butter and chocolates in a saucepan over low heat until melted and combined, stirring constantly.

Remove the pan from the heat, then stir in the sugar, vanilla extract, and salt.

Add the eggs one at a time.

Stir in the flour, then the peanuts.

Pour the batter into the prepared pan and bake for 30 minutes, then let cool.

Make the frosting:

Beat together the peanut butter and the butter until smooth.

Beat in the sugar, salt, and nutmeg.

Add in the milk and vanilla extract.

Spread the frosting on top of the cooled brownies.

For the coating:

Combine the chocolate and the butter in a saucepan. Stir over low heat until melted and smooth.

Drop on top of the frosting and spread to cover.

Chill the brownies until the coating is set, about 1.5 hours.

To store, cover and keep chilled.