recipes:dessert:chocolate-fudge_peanut_squares
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
recipes/dessert/chocolate-fudge_peanut_squares.txt · Last modified: 2017/12/19 19:42 by admin