Peanut Brownies

It’s funny what can inspire you to cook something.  An open packet of roasted salted peanuts and a paint tin of M&Ms (a freebie from buying paint for our new kitchen!) inspired our baking this afternoon.

Peanut brownies are an old school NZ favourite – a classic from the Edmonds cookbook era.  I remember having the extra special treat of baking in my lunchbox, in the days before muesli bars and bought biscuits became the norm.

There’s a running joke in our family that chocolate baking only needs a tablespoon of cocoa, a hark back to our childhood days when nothing ever came out of the oven with the dense strong chocolately flavour that I search out in my baking these days.  So when I saw this recipe had only 2 tablespoons of cocoa it was a flag to me to increase it and modernise this old recipe.

I’ve reduced the sugar a little, amped up the cocoa, and used roasted salted peanuts.

 Peanut Brownies
adapted from Edmonds Cookbook

125g butter, softened
3/4 cup sugar
1 egg
1 1/2 cups standard plain flour
1 teaspoon baking powder
pinch of salt (omit if using roasted salted peanuts)
3 tablespoons cocoa
1 cup roasted, salted peanuts (or just plain roasted peanuts)

Cream butter and sugar together until fluffy and light.  Add the egg and mix well, then add sifted dry ingredients and mix gently until a dough forms.  Add peanuts and mix.
Place tablespoon sized cookies onto baking tray and bake for 10-12 minutes until cooked (be careful you don’t burn the bottoms!)

 

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