Peanut Brownies
With bites of roasted peanuts wrapped in a cocoa dough, this Peanut Brownies recipes is traditionally a store bought biscuit. In this homemade version you can easily make a batch at home for these incredibly addictive cookies.
Servings 12 cookies
Calories 290kcal
Ingredients
- 180 grams / 6.3 ounces butter room temperature
- 100 grams / ½ cup caster/superfine sugar
- 70 grams / ⅓ cup brown sugar
- 90 grams / 2 medium eggs room temperature
- 73 grams / ⅔ cup cocoa powder
- 267 grams / 1 ⅔ cups plain flour
- 3 grams / ½ teaspoon baking soda
- ¾ teaspoon sea or kosher salt
- 120 grams / 1 cup dry roasted peanuts
Instructions
- Preheat the oven to 200C/400F and line a baking tray with greaseproof paper.
- Cream the butter and sugars in a bowl until pale and fluffy, approximately 5 minutes with a hand beater.
- Add the egg and beat until all well combined, approximately 2 minutes.
- Toss in the cocoa powder, flour, baking powder, soda and salt and beat on low until just combined.
- Add the peanuts and fold through the dough until combined.
- Scoop out cookie amounts (a large tablespoon amount) and place on your baking tray.
- Place in the oven and bake for 14 minutes or until brown on the edges.
- Remove and allow to cool on the tray for 2 minutes.
- Slide onto on a cooling tray to cool completely.
- Serve with a glass of milk.
- Dig in!
Video
Notes
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Dry roasted peanuts: By using dry roasted peanuts there is minimal other flavors added which means you control the flavor whilst also upping the intensity of your peanuts, if using sweetened and roasted peanuts these will be significantly sweeter.
- Scoop used here: The scoop used here is about 2.3 inches / 6 centimeters which produces large biscuits/cookies so you could absolutely get up to 18 biscuits from this batch with a smaller scoop.
- Scoop used in video: The scoop used in the video is 1.97 inches / 5 centimeters which means the smaller cookies bake in 10 minutes versus the 14 minutes mentioned in the recipe.
Nutrition
Calories: 290kcal