OH-SO-PEANUTTY LAYERED BROWNIES

This blog regularly gets requests for brownie recipes.  So today I am adding another brownie recipe, this one for the peanut/chocolate fans out there!  How about this chocolate brownie sandwiched between layers of peanuts and peanut butter?  Yum!

CRUST:
1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 cup finely crushed graham cracker crumbs
1/4 cup granulated sugar
1/2 cup chopped salted peanuts

Preheat oven to 350 degrees.
Line a 9 x 13 inch baking pan with aluminum foil and spray foil with a nonstick cooking spray; set aside.

In a small mixing bowl combine the butter, both flours, graham cracker crumbs, and sugar.  Press the mixture over the sprayed foil in the pan.  Bake crust for 10 to 12 minutes until set; remove from the oven to a wire rack to cool.  Sprinkle the peanuts over the crust.  Prepare the brownie layer while crust cools.

BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
4 squares (1-oz each) unsweetened chocolate, chopped up
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole-wheat flour

Melt the butter and chocolate together in a microwave-proof bowl, in the microwave; stirring until completely smooth.

In a large mixing bowl combine the the eggs, sugar, and vanilla extract together; add the chocolate mixture and mix until well combined.   Add the whole-wheat flour, mixing well.  Add the all-purpose flour and mix until well combined.  Spread the brownie mixture over the crust and peanuts.

Bake at 350 degrees for 30 minutes or more until a wooden toothpick inserted in the center comes out clean.  Cool again on the wire rack.  While brownie cools, make the topping.

TOPPING:
1 cup creamy peanut butter, warmed in microwave for 30 seconds to soften
1 carton (12-oz) frozen whipped topping, thawed
12 miniature Reese's peanut butter cups, chopped coarsely for garnish

Gradually stir the whipped topping into the warmed peanut butter until well blended.  Spread topping over the brownies; cover and refrigerate for at least an hour.

Before cutting to serve, sprinkle the chopped peanut butter cups over the top.  Cut into 24 squares and serve.

Any leftovers should be stored in the refrigerator.

Note: The basic idea for this brownie is from a quite old TOH.