Thursday, February 9, 2012

Half a packet of peanuts

I was flicking through my Edmonds book the other day, trying to decide what I could make for my morning teas this week. I rejected several recipes due to not having the appropriate ingredients, but then I noticed peanut brownies (p42). I still had some roasted, unsalted peanuts in the cupboard from the carrot salad I made a few weeks back - and here was the ideal way to use them up!

I should perhaps point out that a peanut brownie is a biscuit; it's not a brownie in the cake-like American style. Not that there's anything wrong with that kind of brownie, of course: I love American brownies, it's just that this isn't one.

It only took a few minutes to cream butter and sugar, then add eggs and dry ingredients before stirring through the peanuts. This produced a mixture that was soft and easy to roll into balls, but not wet enough to make your hands sticky.

When I had all my balls of biscuit dough laid out on a tray, I squished them with a fork and put them in the oven for 15 minutes. The resulting biscuits were crisp and sweet, with just enough peanuts to make them  more interesting than a plain bikkie.

 It's easy to be put off this recipe because the ingredient list seems to suggest you roast your own peanuts - not a difficult task in itself, but one that lengthens the time and effort required to make a very simple biscuit.

If you want to roast your own peanuts, go ahead. Otherwise, just buy yourself some pre-roasted ones like I did. Either way, once you have the nuts sorted, you're about 20 minutes away from a fresh batch of peanut brownies.Yum.


  1. They looked really good. Your oldest bro would approve they used to be his favourite once.I used to make them using the instant pudding recipe, much the same I would imagine. Always a hit.c

  2. Gotta love peanut brownies. My Grandma used to make me batches of them when I was in the hall of residence at uni :)


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