-
1
Preheat oven to 350F.
-
2
Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides.
-
3
Spray foil with nonstick spray.
-
4
Combine both chocolates and butter in heavy small saucepan.
-
5
Stir over low heat until melted and smooth.
-
6
Cool to barely lukewarm.
-
7
Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes.
-
8
Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture.
-
9
Transfer mixture to prepared baking pan.
-
10
Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes.
-
11
Transfer baking pan to rack; cool 15 minutes.
-
12
Press gently on edges of brownies to level with center.
-
13
Cool completely in baking pan.
-
14
Combine peanut butter and butter in medium bowl.
-
15
Using electric mixer, beat until smooth.
-
16
Add powdered sugar and vanilla extract and beat until well blended and smooth.
-
17
Spread frosting evenly over brownies in pan.
-
18
Refrigerate at least 1 hour.
-
19
Using foil as aid, lift out brownies from pan.
-
20
Cut into squares.
-
21
(Can be prepared 1 day ahead.
-
22
Cover and keep refrigerated.
-
23
Let stand at room temperature 30 minutes before serving.)
