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Preheat oven to 325°F. Line a large rimmed baking sheet with foil, extending the foil over the edges of the pan. Grease the foil; set the pan aside. In a medium bowl, stir together flour, salt and baking soda; set aside.
In a large heavy saucepan, combine 1 cup butter, 6 ounces semisweet chocolate and the unsweetened chocolate. Heat and stir over low heat until melted and smooth. Remove pan from heat; whisk in granulated sugar, brown sugar and vanilla until smooth. Add eggs, one at a time, whisking well after each addition. Add flour mixture to chocolate mixture; stir just until combined. Stir in peanuts. Spread the batter evenly in the prepared pan.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out with moist crumbs. Cool in the pan on a wire rack.
Combine peanut butter and the 1/4 cup softened butter in a large mixing bowl. Beat with an electric mixer on medium to high speed until combined. Add 2 cups confectioners’ sugar; beat on low to medium speed until combined. Beat in 2 tablespoons milk and the remaining confectioners’ sugar. Beat in enough of the remaining milk, 1 tablespoon at a time, until the frosting reaches spreading consistency. Spread the frosting evenly over the cooled brownies. Chill the brownies for at least 20 minutes.
Bring the whipping cream to a boil in a small saucepan. Remove from heat. Add the remaining 8 ounces semisweet chocolate. Let stand for 5 minutes (do not stir). Whisk until smooth and shiny. Let the glaze cool for about 30 minutes or until lukewarm. Drizzle the glaze over the chilled brownies. Tilt the pan back and forth to evenly distribute a thin layer of glaze over the peanut butter frosting. Let stand until glaze is set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.