India x USA
Peanut chikki brownies
Fudgy brownies with shards of jaggery peanut brittle. Lonavala meets the lunchbox.
70 minTime
6 gProtein each
mildSpice
Chikki goes into the brownie tin3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original340kcal
6 gprotein
3 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Melt the jaggery with the ghee on medium low, stirring, for 4 to 5 minutes until it bubbles and darkens. Test a drop in cold water: it should snap.
- 2Stir in the peanuts and spread thin on a greased plate. Cool 15 minutes and break into small shards. Take care, it is very hot.
- 3Heat the oven to 175°C and line a 20 cm square tin. Melt the chocolate and butter together over low heat.
- 4Whisk the eggs and sugar for 2 minutes until a little pale. Stir in the chocolate, then fold in the maida, cocoa and salt.
- 5Fold in half the chikki, spread in the tin and scatter the rest on top.
- 6Bake 22 to 25 minutes, cool fully in the tin, then cut into 12.
Serve it like this
Stack brownies with the chikki shards facing up and a glass of cold milk on the side.
