4 ounces semisweet chocolate or 4 ounces bittersweet chocolate
coarsely chopped
8 tablespoons margarine
1 12 cups sugar
4 eggs
1 teaspoon vanilla extract
12 cup all-purpose flour
1 pinch salt
1 12 cups smooth peanut butter
12 cup powdered sugar
1 teaspoon vanilla
14 cup sugar
14 cup light corn syrup
4 egg whites
14 cup water
12 cup chopped unsalted peanuts
roasted
Instructions
For the brownie, melt chocolate and margarine in a saucepan or microwaveable dish, stirring to blend.
Cool to room temp (or brownie will be heavy and dry).
Beat sugar, eggs and vanilla with a mixer for 2 minutes.
Beat in flour and salt.
Beat in chocolate mixture.
Spread in a greased 9x13-inch baking pan and bake at 350 degrees for 20 minutes.
Cool completely.
For the filling, combine all the filling ingredients in a bowl and mix well.
Spread over the brownie layer.
For the topping, preheat oven to 400 degrees.
Beat sugar, corn syrup, egg whites and water with a mixer set at high speed until stiff.
Spread carefully over the peanut layer (try dropping dollops of it all over the peanut butter layer, then spreading gently to join the dollops) Bake for 5 minutes until golden brown.
Top with chopped peanuts and cut into small squares.