For the brownie layer:
100g unsalted butter
200g dark chocolate, chopped
250g golden caster sugar
100g plain flour
1 tsp baking powder
For the peanut butter layer:
250g smooth peanut butter
9 Reese's peanut butter cups, chopped
For the top chocolate layer:
200g milk chocolate
1 tbsp butter
50g salted peanuts
First make the brownie layer. Preheat oven to 180C/Gas 4. Line a 9 inch square brownie tin with baking paper. Melt the butter and chocolate together carefully in the microwave and leave to cool to room temperature. In the meantime, whisk the eggs and sugar together until light and fluffy.
Fold the chocolate mixture into the egg mixture, then sift in the flour, baking powder and cocoa. Fold in until all the dry ingredients are incorporated. Pour into the brownie tin.
Bake for around 25 minutes, but check at 20. The top should be set, but there should be a hint of wobble underneath. Brownies need to be slightly underdone to keep their 'fudginess' (is that a word?!) Leave brownies to cool in tin.
Next, make the middle layer. Melt the peanut butter in a pan, pour and spread over the brownie layer. Sprinkle the peanut butter cups over the peanut butter. Put in the fridge for around 30 minutes to set.
Lastly, make the top layer. Melt the chocolate and butter in a pan. Stir in the cornflakes and peanuts and spread this layer over the top. Leave to chill in the fridge for around 2 hours (if you can stand it). When chilled, cut into squares.
See full post at http://baking-joy.com