The irresistible combination of chocolate, peanut butter and peanuts baked into delicious brownies. These brownies taste luscious, so yum, and unlike walnut-chocolate brownies, they have peanuts in them, which are easily available in Asian food stores.
Bite into one of these brownies and you’ll believe every word I say. They’re like a super love song, like good music, luscious, dreamy, gooey, just so good.
The largest grower of peanuts in the world is China. India comes a close second and then comes America. Although peanuts are classified as nuts they are actually legumes. They are healthy and very nutritious.
These brownies are from a recipe by Chetna Makan from her book The Cardamom Trail. Chetna is a NIFT Mumbai pass out, who relocated to Britain and even participated in the Great British Bake-off 2014 where she reached the semi finals. She’s now oh so popular for her book which treats you to tastes from the east; inspiration from Indian food.
I have used an Amul 150 gm dark chocolate bar for the chocolate in this recipe. It contains 55% cocoa solids and although most recipes asks for 70% cocoa solids in the chocolate, these bars work very well for me. They are easily available in Amul parlours in Ahmedabad and I keep a stock of them.
Remember, self raising flour is nothing but baking powder added to plain flour (Maida). Add 1 teaspoon baking powder to 110 gms of plain flour. There, you have self raising flour!
Here is the recipe
Peanut Chocolate Brownies
Makes 20 small squares
200 gms (7oz) golden caster sugar
200 gms (7oz) light muscovado sugar
4 large eggs
150 gms (5 1/2 oz) plain dark chocolate
110 gms (4 oz) crunchy peanut butter
110 gms (4oz) unsalted butter
110 gms (4oz) self raising flour
110 gms (4oz) roasted peanuts lightly crushed
Vanilla ice cream to serve (optional)
1 Preheat the oven to 180 degrees C, 350 degrees F, Gas mark 4. Grease a 22-23 cm(8 1/2-9 in) square brownie tin and line it with baking paper.
2 In a large bowl whisk the sugars and eggs together with an electric whisk for 4-5 minutes until the mixture is pale and creamy.
3 Break the chocolate into a heatproof bowl, add the peanut butter and butter and set the bowl over a pan of steaming water until the mixture has melted, ensuring the base of the bowl doesn’t touch the water beneath it. Pour the chocolate -nut mixture into the egg- and – sugar mixture and stir. Sift the flour into the same bowl, then add the crushed peanuts and mix well.
4 Pour the brownie batter into the prepared tin and bake for 20-25 minutes, or until the top is crisp but the middle is still a bit gooey. Leave to cool in the tin for 10 minutes, then turn the cake out. Cut into squares. The brownies can be enjoyed fresh when out of the oven (with vanilla ice cream) or cold.