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
Ingredients
Topping:
Method
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
%RDI
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 5.0
