Growing up, I didn’t realize my mom was regularly baking some of the best brownies I would have in my life.
As I’ve gotten older, her recipe has eluded me. I recently experimented with a version that includes a considerable quantity of added roasted peanuts, which came out tasting great.
There are three factors that work together to impact the final consistency of your brownie: (a) ingredients, (b) oven temperature, and (c) baking time.
You can play with these three factors to achieve your desired final brownie texture. In the version described below, I have attempted to create a moist brownie with slightly crisp edges and a soft center.
Serve with vanilla ice cream, whipped cream, and your favorite selection of brownie sundae toppings.
Small-Batch Chocolate Brownies with Roasted Peanuts
Growing up, I didn’t realize my mom was regularly baking some of the best brownies I would have in my life.As I’ve gotten older, her recipe has eluded me. I recently experimented with a version that includes a considerable quantity of added roasted peanuts, which came out tasting great.There are three factors that work together to impact the final consistency of your brownie: (a) ingredients, (b) oven temperature, and (c) baking time.You can play with these three factors to achieve your desired final brownie texture. In the version described below, I have attempted to create a moist brownie with slightly crisp edges and a soft center.Serve with vanilla ice cream, whipped cream, and your favorite selection of brownie sundae toppings.
Ingredients
- 125 grams brown sugar
- 50 grams cocoa powder
- 1 whole egg
- 1 tsp vanilla extract
- 30 grams sour cream
- 60 grams ½ stick salted butter, melted
- ½ tsp Kosher salt
- ¼ tsp baking soda
- 50 grams all-purpose flour
- 50 grams dark chocolate (roughly chopped)
- 75 grams roasted peanuts (roughly chopped)
Instructions
- Grease a 9”x13” baking dish with butter, and set the dish aside.
- Preheat the oven to 350˚F.
- In a medium-sized mixing bowl, combine the brown sugar, cocoa powder, egg, vanilla extract, sour cream, and melted butter.
- Stir until the batter is evenly mixed arrives at a smooth consistency.
- Add the Kosher salt, baking soda, and all-purpose flour, and mix until the flour is incorporated into the brownie batter.
- Fold in the dark chocolate and roasted peanuts until evenly mixed.
- Pour the batter into your greased baking dish, and use a rubber spatula to smooth out the surface.
- Bake at 350˚F for roughly 30 minutes, or until a toothpick inserted into the center of the brownies comes out looking mostly clean.
- Allow the brownies to cool for roughly 20 minutes before cutting and serving.
- Serve with vanilla ice cream and brownie sundae toppings.
Notes
These brownies store well leftover, and can even be wrapped individually in plastic wrap and frozen!