Instructions
- Prepare the Oven & Pan:
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Make the Base:
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter, sugar, egg, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Spread evenly in the prepared pan.
- Bake:
- Bake for 18–20 minutes or until a toothpick comes out mostly clean. Remove from oven and let cool.
- Make the Ganache:
- In a small saucepan, heat heavy cream until it just begins to simmer.
- Pour over chocolate chips and let sit 1–2 minutes, then stir until smooth and glossy.
- Assemble:
- Pour ganache over the cooled base and spread evenly.
- Sprinkle chopped peanuts over the top.
- Chill & Serve:
- Refrigerate for at least 1 hour until ganache is set.
- Cut into squares and garnish with extra peanuts if desired.
💡 Tips:
- You can substitute salted caramel for peanuts for a different flavor twist.
- For an extra crunchy texture, toast the peanuts lightly before adding.
If you want, I can also create a no-bake version of this chocolate peanut dessert that’s even quicker and just as indulgent.
Do you want me to do that?
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