Peanut Explosion Brownies Peanut Explosion Brownies

Image: Canadian Living | Holiday Baking 2014

Crunchy peanuts, fudgy chocolate and a smooth ganache topping—what more could you ask for in a brownie? If you don't love peanuts, substitute with the same amount of cashews.

  • Portion size 24 servings
  • Credits : Canadian Living: Holiday Baking 2014




In saucepan, heat together semisweet chocolate, butter and unsweetened chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes.

Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Fold in peanuts. Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 25 minutes. Let cool completely in pan. (Make-ahead: Wrap tightly in plastic wrap; store for up to 3 days or overwrap with foil and freeze for up to 3 weeks.)

Topping: Place chocolate in heatproof bowl. In saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Let cool for 3 minutes; spread over brownies and sprinkle with peanuts. Refrigerate until firm, about 30 minutes. Lift out onto cutting board; cut into squares.

Nutritional facts per brownie: about

  • Fibre 1 g
  • Sodium 35 mg
  • Sugars 12 g
  • Protein 3 g
  • Calories 171.0
  • Total fat 11 g
  • Potassium 93 mg
  • Cholesterol 30 mg
  • Saturated fat 6 g
  • Total carbohydrate 16 g


  • Iron 6.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 5.0
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Peanut Explosion Brownies