HONEY-ROASTED PEANUT BUTTER AND CHOCOLATE TART

INGREDIENTS

BROWNIE BASE:

4 ounces chopped unsweetened chocolate

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

PEANUT BUTTER FILLING:

3/4 cup butter, at room temperature

3/4 cup honey-roasted peanut butter

2 teaspoons vanilla

1 1/2 cups confectioners’ sugar

2 tablespoons whipping cream

3/4 cup honey-roasted peanuts, chopped

GANACHE TOPPING:

1/2 cup whipping cream

1 (11 1/2 oz.) package semisweet chocolate pieces

DIRECTIONS

BROWNIE BASE:

Preheat oven to 350°.  Grease a 9 or 10″ springform pan (with removable bottom) and set aside.

In a large bowl, melt chocolate & butter in microwave for 2:15 minutes and stir.

Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.

Spread 1/2 of brownie batter onto bottom of the prepared pan**.  

Bake in the preheated oven for 20 minutes (until just set in center).

 Cool completely in pan on a wire rack.

PB FILLING:In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla.

 Beat at medium speed for 30 seconds.

Add confectioners’ sugar and beat until combined, scraping bowl occasionally.  

Beat in the 2 tablespoons of whipping cream.  

Stir in the chopped honey-roasted peanuts (save a handful to sprinkle over the top of the tart).

Spread mixture evenly over the cooled brownie base.  

Chill in fridge while preparing the ganache.