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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!