Sweet Treats: Peanut butter fudge brownies

We don’t eat a lot of cookies, cakes and other treats in our house (except at Christmas time when we go wild). So when I do bake something sweet for our family, I try to make it something special. At Christmas time, I discovered this recipe for peanut butter fudge brownies. I’m making them again this week. Originally from a 2007 issue of Bon Appetit magazine, this recipe is much easier to make than it sounds, and the results are absolutely delicious.

Brownies

• 3/4 cup (1 1/2 sticks) unsalted butter
• 8 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup all purpose flour
• 1 cup roasted salted peanuts, coarsely chopped

Frosting

• 1 cup chunky peanut butter
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Ganache

• 7 ounces semisweet chocolate, chopped
• chopped peanuts for garnish (optional)

For brownies:

1. Preheat the oven at 325 degrees F. Line a 13x9x2-inch metal baking pan with foil and leave a big overhang — this will allow you to remove the brownies with ease. Butter the foil.
2. Place 3/4 cup butter in a large saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat and whisk in sugar, vanilla, and salt. Then add the eggs, one at a time until well combined. Fold in flour, then finally the nuts.
3. Spread the mixture into your prepared pan. Bake for about 30 minutes until toothpick inserted into center comes out with moist crumbs attached. Place pan on a rack to cool.

For frosting and ganache:

1. Using an electric mixer, beat the peanut butter along with 1/4 cup butter. Add in powdered sugar, salt, and nutmeg, then milk and vanilla and continue beating until well combined. Spread the frosting over brownies.
2. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Sprinkle with nuts, if desired. Chill about two hours until set.
3. Transfer brownie to work surface and cut into squares. Serve with a big glass of milk.