Cakey Brownies with Peanuts
Brownies with a soft, delicate crumb texture – classic and perfect for someone who loves brownies in any form. And it’s a one bowl recipe, too.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 9
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.