Cakey Brownies with Peanuts is something that reminds me of my childhood.
I love brownies in any form – fudgy, chewy, cakey, on top of a sundae, in ice cream, and so on. Brownies is one of my comfort foods aside from ice cream. Although I love brownies in any form, the fudgy one is my top favorite.
However, this Cakey Brownies with Peanuts is something that’s special to me, too, because it reminds me of my childhood.
A short story: Brownies and Filipino Cheese Cupcakes are two of my favorite snacks when I was in grade school, and even high school. When I went to college and moved to another school, I terribly miss having those. However, I did manage to visit the bakeshop to get them.
I am so happy now that I can make my favorite Cakey Brownies with Peanuts.
Making this brownies is super easy and it’s a one-bowl recipe, too. I used chocolate bar that I chopped off rather than using chocolate chips. I spent a little effort on the chopping job, but it was definitely worth it. Of course, you can use chocolate chips.
YOU WANNA MAKE THIS WITHOUT THE PEANUTS?
You can do that, too. Or you can use other nuts of choice. I just want to have the taste as the one I had in school so I used peanuts. And the peanuts added the texture I wanted in nutty brownies.
NOTES:
- The brownies I made stayed soft for 5 days. They’re not even in an air-tight container.
- You can use chocolate chips instead of chopping a chocolate bar.
- I used a regular dark chocolate (I think that’s with 50% cocoa solids). If you use milk chocolate, your brownies will be sweeter. I usually use a 70% dark chocolate, but it was not available.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am bringing this to Fiesta Friday #369 | Happiness Is Homemade Party | What’s for Dinner? Sunday Link up #304 | Lou Lou Girls Fabulous Party #361 |
Cakey Brownies with Peanuts
Ingredients
- ¼ cup (54 g) softened butter room temperature
- ¾ cup (138 g) white sugar
- 1 tbsp honey
- 2 eggs at room temperature
- 3 tbsp milk lukewarm
- 2 tsp vanilla extract
- 130 g dark chocolate melted or (1/2 cup melted dark chocolate)
- 1/2 cup (65 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp espresso powder
- 3/4 cups raw peeled peanuts chopped
Instructions
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Preheat oven to 350 F. Prepare an 8 x 8 baking pan lined with parchment paper hanging on the sides. Lightly grease and set aside. Place the oven rack in the center of the oven.
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In a large bowl, add in butter and sugar. Mix until fluffy. Add honey, eggs, vanilla and milk. Mix until well combined. Add melted chocolate and mix again.
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Add flour, baking powder, salt, and espresso powder on the same bowl. Mix again until well incorporated. Make sure not to overmix. Use a silicone /rubber spatula to scrape down the sides and bottom of the bowl.
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Transfer the batter to the prepared baking pan.
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Top with peanuts.
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Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
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Remove from the oven and leave brownies in the pan for 10 minutes, then transfer to a cooling rack to cool completely before cutting.
Recipe Notes
- The brownies I made stayed soft for 5 days. They’re not even in an air-tight container.
- You can use chocolate chips instead of chopping a chocolate bar.
- I used a regular dark chocolate (I think that’s with 50% cocoa solids). If you use milk chocolate, your brownies will be sweeter. I usually use a 70% dark chocolate, but it was not available.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
