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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Dairy Free Chocolate Brownies

I’m sure every budding chef or foodie has a dish that they can never get quite right no matter how many times they try. For me, that is brownies. I have tried an endless stack of recipes and I’ve never been truly satisfied with them until today! I also wanted to keep them dairy free so that my body didn’t freak out when I consumed almost the whole batch in one sitting…These ones are also vegan for two reasons: 1. Running out of eggs can be the be all and end all for some recipes…until today and 2. If you haven’t had your daily dose of fruit, the bananas work as a great way of incorporating them into your day. Normally, I do extensive research to find a recipe to inspire me (and also to make sure I get the right balance of wet and dry ingredients). However, today, I made this one up completely from scratch!

Dairy Free Chocolate Brownies

What you’re going to need

1/2 cup flour

1/4 cup cacao powder

1/4 cup brown sugar

1/2 cup olive spread/dairy free spread

2 bananas, pureed

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

100 grams 70% dark chocolate, roughly chopped (save a bit extra for drizzle)


1. Preheat oven to 200 degrees Celcius. Grease and line a square tin with baking paper.

2.Using a pulse blender/stick blender, combine the bananas, vanilla and sugar until smooth.

3. Sift the flour, cacao powder and baking powder in a medium bowl.

4. Mix the wet ingredients with the dry ingredients until a reasonably thick batter forms. Mix in the dark chocolate.

5. Pour mixture into tin and spread evenly. Bake in the oven for 20 minutes or until a skewer comes out with a little bit of chocolate still on it. Allow to cool in tin for 5 minutes then transfer to a cooling rack.

Optional steps: Chocolate Drizzle

1. To melt the chocolate, place a bowl with the chocolate over a pot of boiled water. The steam from the water will begin to melt the chocolate. Continue to stir until the chocolate is completely liquified.

2. I have a plastic syringe which I use for my piping, but you can use a small plastic bag if you don’t have a syringe. Place the chocolate inside the bag and make a very small cut off the corner of the bag. Then pipe away!

Aside: Yes, I like to play with my food and so I had lots of fun with the leftover chocolate drizzle!