Microwave chocolate and butter in large bowl on HIGH 1 ½ – 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well and pour into prepared pan. Drop 4-6 TBSP of peanut butter around the top of the pan, then take a butter knife and drag it through the peanut butter, making swirls as you go for a marbled design. (Be careful not to put the tip of the knife all the way down to the bottom or you’ll tear the foil.)
BAKE 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Let cool while you make the ganache.
For ganache drizzle:
- 3 ½ ounces bittersweet or semisweet chocolate, chopped (if using bittersweet, add 1/2 tsp honey)
- 2 TBSP butter
- A pinch (about 1/8 tsp) sea salt
- ½ tsp strong coffee, espresso, or instant espresso powder
Melt the ingredients over double boiler or in the microwave (1 minute should do). Stir until completely incorporated and pours well off a large spoon. Drizzle ganache over the top of the warm brownies, and sprinkle the peanut halves on top.
Chill brownies thoroughly before cutting. Use the foil to remove the brownies from the pan and cut into squares. These can be made a day in advance. Store in refrigerator and take out 15-20 minutes before serving. Leftovers keep well in the freezer, but I have a feeling storing leftovers will not be necessary.