Prep 15 mins
Cook 39 mins
Chocolate and peanuts are a delightful combination.
- butter (for the pan)
- flour (for the pan)
- 1 2⁄3 cups chocolate wafer crumbs
- 1⁄4 cup peanuts, finely chopped
- 8 tablespoons butter, melted and cooled (unsalted)
- 1 1⁄4 cups cake flour
- 3 tablespoons Dutch-processed cocoa powder
- 1⁄8 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3⁄4 cup peanuts (coarsely chopped)
- 1 cup unsalted butter, melted and cooled to tepid
- 4 ounces unsweetened chocolate, melted and cooled to tepid
- 3 tablespoons smooth peanut butter
- 4 eggs (lightly beaten)
- 2 cups superfine sugar
- 2 teaspoons vanilla extract
- Set the oven to 325 degrees.
- Butter a 9-inch square baking pan.
- Dust it with flour, tapping out the excess.
- In a bowl, combine the cookie crumbs and peanuts.
- Pour the butter into the baking pan.
- Scatter the cookie crumb mixture in the pan in an even layer.
- Press down on the crumbs with a spatula.
- Bake the crust for 4 minutes.
- Transfer to a wire rack to cool.
- In a bowl, sift the flour, cocoa, baking powder and salt.
- In another small bowl, toss the chopped peanuts with 1/2 teaspoon of the flour mixture.
- In a large bowl, whisk the butter and chocolate.
- Stir in the peanut butter, blending it well.
- Add the eggs, sugar and vanilla.
- Stir in the flour mixture and chopped nuts.
- Spoon the batter into the crust, spreading it evenly, and taking care not to dislodge the layer of crust.
- Bake for 35 minutes or until just set.
- Transfer to a wire rack and leave to cool completely.
- Refrigerate for about 1 hour or until firm.
- With a sharp knife, divide the mixture into quarters.
- Cut each quarter into quarters again to make 16 squares.
- Use a metal spatula to lift from pan.
- Store in an airtight tin.