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Fudgy peanut brownies from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • dark chocolate chips
  • vanilla extract
  • peanuts
  • butter
  • instant coffee granules
  • unsweetened chocolate
  • sugar
  • peanut butter chips

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Notes about this recipe

  • Christine on February 25, 2014

    I never use boxed-mixes except for brownies -- I've tried several recipes, but I never could find one that yielded that perfectly chewy, fudgy texture. These brownies were pretty much perfect, so the search is now over! (And I will admit the brownie batter tastes awfully good too!) I skipped the peanuts, using just the peanut butter chips. I imagine any number of mix-ins would work, as well as just a plain batch. It is definitely important to not over-bake brownies, so I erred on the side of caution and started checking early. I used a slightly smaller baking dish (11x7 instead of 9x9), so mine were just a bit thicker and did need some extra time. I think even in the size pan called for, they still might need a few more minutes -- I have the feeling the recipe author really did not want to risk over-baking! These will definitely be repeated in the future.

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