Chocolate and Peanut Brownies

Monday night baking adventures led to this marvellous creation! A match made in heaven ~ chocolate and peanuts! They are super fudgy and not too sweet! Due to my extensive consumption of dark chocolate over the past few months, I’m not an overly huge fan of super sweet things and so there really isn’t much sugar added to these! I made these dairy free to satisfy my own food intolerance. For the vegans out there, all you need is to substitute the eggs with your egg alternative! For the key to super fudgy chocolate brownies…

Chocolate and Peanut Brownies

What you’re going to need

1 cup plain flour

1/4 cup brown sugar

3 eggs

1/2 cup Nutellex (dairy free spread or butter if you can have dairy)

200 grams 85% dark chocolate (if too intense, can use 70% which will still keep it dairy free)

1/3 cup peanuts


1. Preheat oven to 180 degrees Celcius

2. Melt the butter and chocolate in a glass bowl over a steaming saucepan of water

3. Once melted, stir in the sugar. Add the flour and eggs and mix until well combined. Add the peanuts and stir through.

4. Bake in a square, lined baking tin for 35 minutes (the top should still be soft and they will set once they’re out of the oven)

5. Leave to cool in the tin for 5 minutes then transfer to a wire rack until completely cold before putting into a storage container


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