Makes 16 squares

CRUST
  * Butter (for the pan)
  * Flour (for the pan)
  * 1 2/3 cups chocolate wafer cookie crumbs
  * 1/4   cup finely chopped peanuts
  * 8 tablespoons (1 stick) unsalted butter, melted and cooled

  - Set the oven at 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.

BATTER
  * 1 1/4         cups cake flour
  * 3     tablespoons Dutch-processed cocoa
  * 1/8   teaspoon baking powder
  * 1/8   teaspoon salt
  * 3/4   cup coarsely chopped peanuts
  * 1     cup (2 sticks) 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


  - 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, then the chopped peanuts.
  - Spoon the batter onto 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 small sharp knife, divide the mixture into quarters. Cut each quarter into quarters again to make 16 squares. Use a metal spatula to lift the squares from the pan. Store in an airtight tin.


source: Boston Globe, July 16, 2008  Lisa Yockelson

tags: vegetarian