Peanut chocolate brownies from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 94) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on July 07, 2022

    These are delicious! I agree with @anya_sf, they are quite thick in a 9"x9" pan, and took about 38 minutes to bake to a nice fudgy brownie. The method is a bit different than most brownies, with ingredients added in a different order than usual. The batter is quite liquid, but my Reese's Pieces didn't sink to the bottom - I substituted them for the roasted peanuts. For the self-raising flour I substituted 110 g of all purpose flour + 1 1/2 teaspoons of baking soda + 1/2 teaspoon of salt. I'll definitely make these again!

  • anya_sf on May 10, 2019

    I baked them in a 9"x9" pan and they were very thick. They took 38 minutes to bake to my usual brownie test of "toothpick inserted in center comes out with moist crumbs attached". Maybe if you used a 9"x13" pan they'd bake in 25 minutes, but no way in a smaller pan. The top crust was very crisp and shattered in places when the brownies were removed from the pan, so the brownies weren't very pretty. However, we thought they tasted really good, especially with vanilla ice cream.

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