Chocolate and peanut butter is such an American combination and one that works so well. I first tried these chocolate squares on holiday in Chicago and have spent years trying to recapture that delicious flavour. I have finally managed it.
serves: 12 or 16 squares
preparation: 20 minutes
baking: 30 minutes
cooling: 1½ hours
freeze: Yes
200g (7oz) good-quality (60% cocoa) dark dairy-free chocolate
225g (8oz) soft light brown sugar
125g (4½oz) dairy-free spread
65g (2¼oz) crunchy peanut butter
2 large eggs, beaten
125g (4½oz) wheat- and gluten-free plain flour
30g (1oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
80g (3oz) unsalted roasted peanuts, roughly chopped
100g (3½oz) good-quality (60% cocoa) dark dairy-free chocolate, chips or roughly chopped, for decoration
equipment
18cm x 27cm (7 x 10½inch) shallow baking tin
* Preheat the oven to 170°C/150°C fan/Gas 3. Grease and line the baking tin, leaving enough lining paper hanging over the edge so you can lift the squares easily out of the tin.
* Melt the 200g (7oz) chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has completely melted. Remove from the heat and leave to cool.
* Using a hand-held electric mixer on a high speed setting, beat the sugar, dairy-free spread and peanut butter together until the mixture becomes nice and thick.
* Gradually add the eggs on a medium speed setting, mixing well between each addition. Gently stir in the melted chocolate, sifted flours, xanthan gum and the chopped peanuts. The mixture will become quite thick and sticky.
* Spoon the mixture into the lined baking tin, making sure it is evenly distributed, and level with the back of a metal spoon. Press the chocolate chips or chopped chocolate into the surface.
* Bake in the preheated oven for 30 minutes or until a metal skewer inserted into the middle comes out clean (try not to spear a chunk of chocolate!).
* Leave the chocolate and peanut butter squares to cool in the tin for 1 hour. They will be easier to cut the longer you leave them.
* Remove the squares from the tin, peel off the baking parchment and leave to finish cooling on a metal cooling rack. Once cold, cut into squares using a large plastic knife if you have one. If you don’t, use a large sharp knife, heated in hot water between slices. This will stop you getting into a lovely gooey mess. Store in an airtight container for up to seven days.