No, not peanut butter, actual peanuts. Apparently this is not a thing? Read more after the recipe.
Fudgy Chocolate Chip and Peanut Brownies
3/4 cup white sugar
4 tablespoons butter
4 tablespoons water
20 ounces + 4 ounces semisweet chocolate chips
4 eggs, beaten
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup roasted, salted peanuts
Preheat the oven to 325 degrees F. Lightly grease (or spray with non-stick cooking spray) a 9×13 baking dish.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat. Stir in 20 ounces chocolate chips until melted and smooth. Mix in the eggs and vanilla.
Combine the flour, baking soda and salt; stir into the chocolate mixture. Toss the remaining 4 ounces of chocolate chips and the peanuts with a tablespoon or two of flour to lightly coat. Gently fold into the batter, then pour into the prepared baking dish.
Bake for 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan, then cut into squares.
So. Peanuts. Steve really likes peanuts in the chocolate chip cookies I’ve been making, so I was intent on making brownies with them as well. But, much to my surprise, I couldn’t find a recipe for brownies like that anywhere. I hunted for an hour and no luck. Hm. I decided I was just going to have to invent my own. I’d never made brownies at all, though, so I at least needed a base. I carefully studied six or eight different recipes and gathered ideas from all of them before venturing off into the kitchen. That’s my favorite way to create a recipe, really, and I have great success that way. This time was no exception.
(Side note: obviously if you don’t like/are allergic to peanuts you can omit them or substitute with chopped pecans or walnuts!)
These were decadent, rich, fudgy, delicious BLISS. I did underbake them a little, I think out of fear of overbaking, AND I cut into them too quickly. Our first plates were basically a goopy chocolate peanut mess (oh. darn.). Later in the evening and the next day, completely cooled, their texture was flawless. So yeah, I do recommend leaving them in the full 30 minutes and also letting them cool completely before cutting.