Chocolate Peanut Butter Brownies

Preheat the oven to 325 degrees F.

Prepare an 8×8” pan with tin foil (two sheets creating an x-configuration with a 2 inch overhang of foil) and then spray the foil with cooking spray.

In a medium saucepan, over medium heat melt the butter until no longer foaming and the butter has browned, about 5 minutes.

While you are waiting for the butter to brown, combine the sugar, cocoa, water, vanilla and salt in the bowl of a mixer. Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.
With the mixer on medium, add the eggs one at a time.
Then add the flour to combine. Add the peanuts and briefly mix in.

Transfer the batter to the prepared pan and smooth with a dampened spatula.

Bake 25 minutes and then remove from oven. Let cool.
When they have cooled enough to handle the pan, place it in the freezer at least 20 minutes.

PEANUT BUTTER LAYER
Whip all ingredients together with a mixer until creamy.
Take brownies out of freezer. Spread the peanut butter mixture evenly over the brownies. Dampen the spatula to get a smooth finish. When there is an even layer of peanut butter, put it back in the freezer, at least 20 minutes.

GANACHE
In a small sauce pan, over medium heat, heat the milk and vanilla until almost boiling.

Meanwhile, place the chocolate pieces in a medium heatproof bowl. Dump the hot milk over the chocolate and leave for about 5 minutes. When you have let the chocolate and milk sit and they look melted, whisk vigorously with a metal whisk until thick and glossy.
Spread the ganache evenly over the peanut butter layer. Place in the freezer for about an hour.

Pull the brownies out of the pan (by the foil overlaps). Place the block of frozen brownies on a cutting board. Trim the edges and then slice with a sharp knife into bars.
Serve and enjoy!