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1
Preheat the oven to 325 degrees.
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2
Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 minutes. Cool the peanuts to room temperature before chopping by hand with a cook's knife into 1/4-inch pieces. Set aside.
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3
In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.
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4
Place the light brown sugar, peanut butter, unsalted butter, and the corn syrup in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl, then beat on medium for 2 more minutes. Scrape down the bowl. Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla extract and beat on medium for 1 minute. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 1 minute. Add 3/4 cup shopped peanuts (the remaining peanuts are for the topping) and beat on medium for 10 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the i
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5
Transfer the batter to a 9x13x2-inch nonstick baking pan. Use a rubber spatula to spread the batter in an even layer. Place the pan on the center rack of the preheated oven and bake for 35 minutes until a toothpick inserted in the center of the brownie comes out clean. Remove from the oven and allow to stand at room temperature for 1 hour before finishing with the topping.
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6
Heat the heavy cream in a 1-1/2 quart saucepan over medium-high heat. Bring to a boil.
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7
Place the chopped semisweet chocolate in a 3-quart bowl. Pour the boiling cream over the chocolate and stir with a whisk until smooth. Congratulations... you have just created ganache!
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8
Pour the ganache over the cooled brownie. Use a cake spatula to spread the ganache evenly over the entire surface of the brownie.
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9
Combine in a 3-quart bowl the chocolate chips, peanut butter chips, and the remaining 3/4 cup chopped unsalted peanuts.
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10
Sprinkle the chips and nuts evenly over the ganche. Refrigerate the brownie for 1 hour before cutting. This will make the ganche layer firm enough to cut.
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11
Use a serrated knife with rounded tip to cut the brownie into 24-2-inch squares. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store the brownies in a tightly sealed container.
