• Mike Forman •
• Originally published January 7, 2009 at 5:21 p.m., updated January 7, 2009 at 5:21 p.m.

Ashley Thigpen graduated cum laude from Texas A&M University- Corpus Christi with a bachelor of science degree in nursing. Her graduation honors were incomplete in a photo caption on Page E2 on Wednesday, Jan. 7.

Myra's recipe for Peanut Butter Brownies with Fudge Topping was inadvertently omitted from Page E1 on Wednesday, Jan. 7. Here's the recipe:

Peanut Butter Brownies with Fudge Topping

1 sticks butter

7 oz. semisweet chocolate, chopped

3 oz. unsweetened chocolate, chopped

1 cups sugar

2 tsp. vanilla extract

tsp. salt

4 large eggs

1 cup all purpose flour

1 cup roasted salted peanuts, coarsely chopped

Preheat to 325 degrees. Line a 13x9x2-inch metal baking pan with foil, leaving long overhang; Spray foil with vegetable spray.

Place cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, one at a time. Fold in flour, then peanuts. Spread in prepared pan. Bake 30 minutes. Cool.

Peanut butter frosting

1 cup chunky peanut butter (do not use natural or old-fashioned)

cup unsalted butter

cup powdered sugar

tsp. salt

tsp. ground nutmeg

1 Tbsp. whole milk

1 Tbsp. vanilla extract

Using electric mixer, beat peanut butter and cup butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then milk and vanilla. Spread frosting over brownies. If frosting is too thick, add more milk by the teaspoon until it is easy to spread.

Fudge Topping

cup butter (or of a stick of butter)

7 oz. bittersweet or semisweet chocolate, chopped

Stir chocolate and cup butter in heavy, small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 hours. These work best if they are chilled before serving.

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