Baked Chocolate Peanut Brownies, Crispy Outside Fudgy Inside

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• 200 grams dark chocolate (rich cooking chocolate), chopped, melted
• 150 grams unsalted butter
• 180 grams granulated sugar
• 50 grams brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150 grams medium-protein all-purpose flour, sifted
• 30 grams unsweetened cocoa powder, sifted
• 1/2 tsp fine salt
• 1/2 tsp baking powder
• 100 grams shelled peanuts, roasted, roughly chopped
• 80 grams dark chocolate chips

👩‍🍳 Instructions

1. 1 Preheat the oven to 175°C (350°F). Grease a 20x20 cm (8x8 inch) square baking pan with butter, then line it with parchment paper, letting the edges hang over the sides for easy removal of the brownies later.
2. 2 Melt the dark chocolate and butter together using a double boiler over a pot of simmering water, stirring gently until they combine into a smooth, glossy mixture. Remove from heat and let cool to lukewarm for about 5 minutes.
3. 3 Add the granulated sugar and brown sugar into the melted chocolate mixture, whisking well for 1-2 minutes until the sugar is slightly dissolved and the batter feels finely grainy.
4. 4 Add the eggs one at a time, whisking quickly after each addition, then add the vanilla extract. Whisk for 2-3 minutes until the batter puffs up slightly, turns a lighter color, and has a glossy texture — this is the key to creating that crackly top layer.
5. 5 Sift the flour, cocoa powder, salt, and baking powder directly into the wet batter. Fold in with a spatula until no flour lumps remain visible; don't overmix so the brownies don't turn out tough.
6. 6 Set aside 2 tbsp of chopped peanuts and 1 tbsp of chocolate chips for topping. Fold the remaining chopped peanuts and chocolate chips into the batter, stirring briefly until evenly combined.
7. 7 Pour the batter into the prepared pan, smoothing the surface with a spatula. Sprinkle the top with the reserved chopped peanuts and chocolate chips.
8. 8 Bake on the middle rack of the oven for 30-35 minutes. The brownies are done when the edges are set and the surface looks crackly and glossy, but a toothpick inserted in the center still comes out with a few moist crumbs (not wet batter) — this indicates the desired fudgy texture.
9. 9 Remove from the oven and let the brownies cool completely in the pan for at least 1 hour at room temperature before lifting out and slicing, so the texture sets fully and doesn't fall apart when cut.
10. 10 Cut the brownies into 16 pieces using a sharp knife, wiping it clean between each cut for neat, tidy slices.

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📊 Nutrition Facts / serving

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