Peanut Peanut Butter Brownie a la mode

Peanut Peanut Butter Brownie a la mode - adapted from Tasty Kitchen

Brownies:

1 2/3 semi-sweet chocolate chips

3 oz. unsweetened chocolate, chopped

1 stick butter

1/2 cup margarine

1 cup sugar

3 eggs

1 1/2 tbs vanilla extract

1/2 cup plus 1 tbs flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

3/4 cup chopped peanuts

Grease a 9" x 13" baking pan. Line the pan with parchment paper, leaving 1 - 2" to hang over the sides. Grease the parchment paper.

Melt the butter and margarine, 1 2/3 cups of chocolate chips and 3 oz. of unsweetened chocolate in the microwave, stirring every 30 seconds until melted and smooth.  Let this mixture cool until warm.

Use a spatula and stir the sugar, eggs, and vanilla into the chocolate mixture until just mixed.  Sift the 1/2 cup flour, baking soda, baking powder, and salt into the chocolate mixture until just combined.  Stir the chopped peanuts and another 1/2 cup of chocolate chips into the chocolate mixture.

Pour into the prepared baking pan and bake for 35 minutes at 350 degrees. The center will be soft, but do not overbake. 

Peanut Butter Icing:

1 cup peanut butter

3 tbs butter, softened

3 tbs margarine

1/4 tsp salt

1 cup powdered sugar

1 1/2 tbs whole milk

1/2 tbs vanilla extract

Using a hand mixer, blend peanut butter with margarine and butter.  Add powdered sugar, salt, milk, and vanilla extract. Mix well.

When the brownies have cooled, spread the icing over the top of the brownies with a spatula, making sure that it is even.  Refrigerate until icing is set.

Chocolate Ganache:

2 cups semi-sweet chocolate chips

4 tbs margarine

Melt chocolate chips and margarine in a microwave-safe bowl, stirring every 30 seconds.  Pour the ganache over the top of the peanut butter icing and spread with a spatula.  Refrigerate until the ganache is set.  Cut into squares and serve.

I served each square warm with a scoop of vanilla ice cream, drizzled with chocolate syrup.