Brownies with Salted Peanuts


     It feels like ages since I’ve last posted on here! I miss those days when I’d bake 2-3 times a week… But anyway, today I’m happy to share this delicious sweet & salty brownie recipe obtained from the Step-by-Step Desserts book I own.


Brownies with Salted Peanuts

  • 85 gr. butter
  • 60 gr. dark chocolate (I used 85% Lindt chocolate)
  • 125 gr. milk chocolate (I used Nestle chocolate)
  • 200 gr. white sugar
  • 75 gr. dark brown sugar
  • 2 eggs
  • 100 gr. flour
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 75 gr. chopped salted peanuts

     First melt your butter and dark + milk chocolate using the bain-marie method, where you have one saucepan over a pot with a bit of water. The bottom of the top saucepan should not touch the water, so don’t overfill. The steam and the simmering water will result in a smoother melted mixture. I always use a silicone spatula to gently stir as it all melts. Then allow it to cool – I kept it out on the balcony for a few minutes, as it’s pretty cold here. Pre-heat your oven to 180°C/350°F and line one square (20 cm.) pan with parchment paper.

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     After it’s cooled down a bit, pour the melted chocolate into a bowl and use an electric mixer to whisk in the sugar (both white and brown). Follow by adding the 2 eggs, one at a time. In a separate bowl fold your dry ingredients (flour, vanilla powder, baking powder, and salt) and then slowly add this. Lastly, drop in your chopped peanuts and use a spatula to make sure everything is well-mixed.


     Pour the mixture into the pan and bake for 40-45 minutes. Allow it to cool for 5-10 minutes before you remove it, cut it into as many squares as you desire, and serve it warm. As it’s sweet, I did not bother adding powdered sugar on top. The middle is slightly fudgey and, overall, there is a delicious sweet & salty flavor, which I personally love. Also, there is the occasional crunch from the peanuts. In some ways it felt like I was eating a brownie version of snickers! On a final note, I did store these brownies in a plastic container for 1-2 days, but I do believe eating them warm is preferable.

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Until next time!

– Zi

P.S. I have a couple more brownie recipes on my blog, so check them out if you’re interested.

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