6 oz (175 g) bittersweet chocolate, chopped
4 oz (125 g) unsweetened chocolate, chopped
1/3 cup (75 mL) butter
1/3 cup (75 mL) natural peanut butter, at room temperature
2 cups (500 mL) granulated sugar
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
1 cup (250 mL) chopped unsalted peanuts
1/3 cup (75 mL) butter, softened
1/4 cup (50 mL) natural peanut butter, at room temperature
1/2 tsp (2 mL) vanilla
2 cups (500 mL) icing sugar
1 tbsp (15 mL) milk
3 oz (90 g) bittersweet chocolate, melted
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.
The Complete Canadian Living Baking Book, 2008