½ cup (1 stick) unsalted butter, at room temperature
¾ cup powdered sugar
⅛ teaspoon salt
⅛ teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
10 ounces of good quality dark chocolate
1 cup of whipping cream
Position rack in center of oven and preheat to 325°F. Grease 2 mini cupcake tins and dust lightly with flour.
Place ¾ cup butter in heavy large saucepan. Add chocolates an stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Fill each mini cupcake mould until nearly full. Bake until tester inserted into center comes out with moist crumbs attached, about 12-15 minutes. Place pan on rack; cool.
Using electric mixer, beat peanut butter and ¼ cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla.
Heat cream in a small sauce pan until boiling. Remove from heat and add chocolate. Whisk till chocolate is fully melted, about 2-3 minutes.
Remove each mini brownie from the pan. Cut the top off of each and set aside. Place brownies back into cupcake pan. Smooth peanut frosting over each brownie. Replace brownie tops, cut side up, if desired. Place in fridge till frosting is set, about 30 minutes.
Remove from fridge and, using a thin knife or offset spatula, remove brownies from the pan. Drizzle with a tablespoon of chocolate ganache. Set aside (or in the fridge) till ganache has hardened.
Just before serving, sprinkle with a tiny bit of Maldon sea salt.
If you don't want to fiddle around with making mini brownies you can always just make a big pan of them. For the baking instructions for using a single pan, check out the recipe on Epicurious
Recipe by The Endless Meal at http://www.theendlessmeal.com/peanut-butter-brownies/