A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.

　　

Ingredients

Makes 30 Brownies

　　

FOR BROWNIES

3/4 cup (1 1/2 sticks) unsalted butter

　　7 ounces bittersweet or semisweet chocolate, chopped

　　3 ounces unsweetened chocolate, chopped

　　1 1/2 cups granulated sugar

　　1 1/2 teaspoons pure vanilla extract

　　1/4 teaspoon salt

　　4 large eggs

　　1 cup all-purpose flour

　　1 cup roasted salted peanuts, coarsely chopped

　　

FOR FROSTING AND GANACHE

1 cup chunky peanut butter (not natural or old-fashioned)

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　3/4 cup confectioners’ sugar

　　1/8 teaspoon salt

　　1/8 teaspoon ground nutmeg

　　1 tablespoon whole milk

　　1 teaspoon pure vanilla extract

　　7 ounces bittersweet or semisweet chocolate, chopped

　　

MAKE BROWNIES

Step 1

Position a rack in the center of the oven and preheat the oven to 325°F. Line a 13 by 9-inch metal baking pan with foil, leaving a long overhang; butter the foil.

　　

Step 2

Place the butter in a heavy large saucepan. Add both chocolates, stir over low heat until smooth, and remove from heat. Whisk in the sugar, vanilla, and salt, then add the eggs 1 at a time. Fold in the flour, then the nuts. Spread the batter in the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Place the pan on a rack; cool.

　　

MAKE FROSTING AND GANACHE

Step 3

Using an electric mixer, beat the peanut butter and 1/4 cup butter in a medium bowl to blend. Beat in the sugar, salt, and nutmeg, then add the milk and vanilla. Spread the frosting over the brownies.

　　

Step 4

Stir the chocolate and remaining 1/4 cup butter in a heavy small saucepan over low heat and stir until smooth. Drop the ganache all over the frosting, spreading to cover. Chill until set, about 1 1/2 hours.

　　

Step 5

Using the foil as an aid, transfer the brownie cake to a work surface. Cut into squares. Bring to room temperature and serve.

　　

DO AHEAD

Step 6

The BROWNIES can be made 1 day ahead. Cover and keep chilled until ready to cut and serve.

　　The Epicurious Cookbook