1 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped peanuts (cashew, almonds or any nuts of your choice)
3 tablespoons butter or margarine, softened
3 tablespoons cocoa powder
1 1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons milk
1 tablespoon light corn syrup (optional)
Preheat oven to 325°F (160°C). Lightly grease bottom of 13 x 9 x 2-inch baking pan with cooking spray.
In large bowl, beat butter, cream cheese and sugar until light and fluffy. Add in eggs and vanilla; beat until just combined.
Sift together flour, cocoa, baking powder and salt; gradually add to creamed mixture until well blended. Fold in nuts. Pour batter into prepared pan and spread evenly with spatula.
Bake for 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Meanwhile, prepare the chocolate frosting. Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well. Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. Spread frosting on top of brownies. Cut into bars.