You're going to have to use your imagination on these. This picture is the only one I was able to get. Clearly they were all gone. Okay, so here's what they looked like -- super-dark, gooey chocolate brownies. Got that? Okay. Check. The entire top covered with dry roast honey roasted peanuts. Got it? Okay. Check on that one, too. Now picture my husband, unmoving next to the plate eating square after square and saying "oh my gaaaawwwwd...." That's these brownies in a nutshell.
Needless to say, these turned out really good and we were fans. I know that's a captain obvious statement. The brownies are bittersweet chocolate with some semisweet chocolate chips mixed in. That makes for a not too bitter, not too sweet combo. I'm a big fan of that. Plus, how can you argue with double the chocolate? I'm pretty sure you can't. The batter also has a secret ingredient -- sour cream. The sour cream works wonders in brownies. It makes them super, crazy moist. It also adds a little tang that counteracts all that sweet for some miraculous balance. It's totally amazing. You should try it. I covered the top with a ton (almost literally) of dry roast honey roasted peanuts. Of course you know already that I'm about the world's biggest fan of anything salty/sweet and these are one of my greatest weaknesses. They're made even better by that extra toasty roasting time in the oven. Oh my.
Outside of the nearly life-affirming brownies, we had a really big week around my house last week. On Friday, Sam competed in the school-wide spelling bee. He won the first grade spelling bee a few weeks ago and moved on the go up against the winners for every class in school. He came in thirdplace for the entire school, even though he was the youngest kid in the competition. He beat out two 5th graders, a 4th grader, two 3rd graders, two 2nd graders and another 1st grader. Needless to say Eric and I are super proud of the guy. Oh, and he turned 7 on Saturday, so that's totally awesome, too.
Honey Roasted Peanut Brownies
makes about 24 brownies
Print me, Please!!!
10 oz bittersweet chocolate chips
10 Tbsp butter
1 cup sugar
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 1/2 cups dry roast honey roasted peanuts
Preheat the oven to 350°. Line a 11x7" baking dish with foil; set aside.
Place the bittersweet chocolate and butter in a microwave safe bowl. Heat in microwave 30 seconds at a time until the butter and chocolate are melted and smooth. Set aside to cool for 5 minutes.
Beat the chocolate mixture with the sugar, eggs, vanilla and sour cream until smooth. Add the flour, baking powder, and salt; stir until just barely combined. Fold in the semisweet chocolate chips.
Spread the batter in the prepared pan. Cover the top of the batter with the peanuts, pressing the peanuts slightly into the batter.
Bake 30-35 minutes, or until barely set in the center. Cool completely in the pan before cutting into bars. Store in a covered container up to 1 week.