Saturday September 13th was National Peanut Day. To celebrate this auspicious holiday I made Rubble Brownies which is topped with delicious roasted peanuts. Even though it’s well past National Peanut Day, Rubble Brownies are great for any day.
- 2 sticks plus 2 tbsp unsalted butter, plus a little more for the pan
- 1 cup all-purpose flour, plus more for dusting
- 6 oz Ghirardelli 60% Cacao Bittersweet Chocolate, chopped
- 2 cups sugar
- ¾ cup Dutch cocoa powder
- ½ tsp fine salt
- 4 large eggs, cold
- 2 tsp vanilla extract
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
- ¾ cup unsalted roasted peanuts
Position a rack in the lower third of the oven and preheat to 400 degrees.
Line an 8 inch square baking pan with foil. Butter the foil and dust with flour.
Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Put the chocolate and the 2 sticks of butter in a bowl and set the bowl over the saucepan. Stir until the chocolate and butter melt until smooth. Remove the bowl from the saucepan.
Add the sugar, cocoa powder, and salt to the bowl and stir until smooth. Add the eggs one at a time, beating between each egg, until the batter is thick and shiny. Add the vanilla and the flour; mix until well combined. Pour the batter into the pan.
Bake the brownies until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and sprinkle the marshmallows, chocolate chips, and roasted peanuts on top. Return to the oven and bake for another 5 minutes.
Let the brownies cool on a rack for 30 minutes. Lift the brownies out of the pan using the foil and allow to cool completely before slicing.