If you love brownies, you’re going to fall in love with these biscuits … it truly will be a case of love at first sight … or should I say, love at first bite!
These Choc-Peanut Brownie Biscuits are rich, chewy and scrumptious. Unfortunately, they won’t be suitable for school lunchboxes if your school has a “No Nut” Policy but that’s perfectly okay because it simply means there’ll be more for you. So pour yourself a drink, put up your feet and munch on one (or maybe five)!
- ½ cup butter
- 320g dark chocolate, broken into small pieces
- 1 cup castor sugar
- 3 medium eggs
- 2 tablespoons cocoa powder
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking powder
- ¾ cup plain flour
- ⅔ cup crushed peanuts
- Preheat oven to 175 C (fan-forced).
- Line 2 large baking trays with baking paper and set aside for later.
- In a small saucepan, add butter and melt over a gently heat (don’t allow to boil). Remove from heat and stir in dark chocolate. Most of the chocolate will melt but you may need to return the saucepan to a very low heat to completely melt it, remove from heat and set aside.
- Place the castor sugar, eggs, cocoa powder and vanilla extract in the bowl of an electric mixer and beat for 3 – 4 minutes on a very slow speed.
- Slowly pour the chocolate mixture into this mixture as it continues to beat and turn off the electric mixer once well combined.
- Add the baking powder and plain flour and mix with the electric mixer for 1 minute.
- Remove the bowl from the mixer, add the crushed peanuts and stir through until well distributed.
- Drop tablespoons of mixture onto the trays, leaving a very large gap between each biscuit as they will spread. I use large cookie trays and only cook 6 biscuits at a time.
- Bake for approximately 12 minutes. Remove from oven and allow biscuits to cool on the baking trays for another 5 minutes. Transfer biscuits to a wire rack to cool completely.
- These biscuits can be stored in an air-tight container for up to 5 days.
If you enjoy these biscuits, you might also like these: