Peanut Butter Mousse Brownies

I combined two delicious recipes to make this.  I will give credit to both sources at the top of this post because they really deserve all the credit!

The Original Recipes:
    Baker's Scrumptious Brownies
    Sweet Pea's Peanut Butter Truffle Brownies

Brownies

1 pkg. (8 squares) BAKER'S Unsweetened Chocolate

1 cup (2 sticks) butter or margarine

5 eggs

3 cups sugar

1 Tbsp. vanilla

1-1/2 cups flour

Preheat oven to 375°F. Melt butter in a large glass bowl.  Add chocolate squares and microwave on high 30 seconds.  Stir until chocolate is completely melted.  This takes patience and it's nice to have a second set of hands for this. Cool slightly.

 

Beat eggs, sugar and vanilla in large bowl with electric mixer and whisk attachment on high speed 10 min. Add slightly cooled chocolate mixture; beat on low speed until well blended. Gradually add flour, mixing until well blended after each addition. Spread into 13x9-inch baking pan, bottom greased only.

Bake 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool on counter for 30 minutes, and then refrigerate until cool to the touch. 

Spread brownies with Peanut Butter Mousse and chill 30 minutes.

 

Peanut Butter Mousse

 

1 cup creamy peanut butter

1/2 cup butter softened(1 stick)

4 cups powdered sugar

2 tsp. vanilla

1/4 cup milk

Combine all ingredients in large mixer bowl of electric mixer and mix on medium, and then high until whipped.  Pause to scrape down sides often.  Allow to rest 30 minutes covered.  Mix again on high for 1 minute.  (This is a process I learned in decorating class so you can avoid sifting powdered sugar and get a really smooth frosting.  

 

Spread on brownies and chill 30 minutes.  Top with "Ganache" Topping and chill another 30 minutes.  Cut into 24 pieces.

Chocolate "Ganache" Topping

1 Pkg. Semi-Sweet Chocolate Chips

1/2 cup Smooth Peanut Butter

1/2 cup butter(1 stick) +2 Tbl. cold butter pieces, separated

In a microwavable glass bowl, melt 1 stick of butter and peanut butter on high 30 seconds.  Stir, and heat on high another 30 seconds.  Add chocolate chips and stir until chips are melted and chocolate is smooth.  Add 2 pats(Tbls.) of cold butter and stir until melted.  This gives the "ganache" a shiny and smooth finish.  Spread evenly over Peanut Butter Mousse Filling and chill 30 minutes before slicing into 24 pieces.