"Wonderland" Excessively Crunchy Peanut Butter Brownies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 pound unsalted butter, cut into 1-ounce pieces
1/4 cup dark corn syrup
Ingredients for Topping:
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped into ¼-inch pieces
1 cup semisweet chocolate chips
1 cup peanut butter chips
Preheat the oven to 325 degrees.
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
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.
Pour the ganache over the cooled brownie. Use a cake spatula to spread the ganache evenly over the entire surface of the brownie.
Combine in a 3-quart bowl the chocolate chips, peanut butter chips, and the remaining 3/4 cup chopped unsalted peanuts.