Peanut Brownie Sablés

karenskitchenstories.com

Flannelbutt

subheading: For the Sablé Dough:

1 cup (136 grams) all purpose flour

½ teaspoon baking powder

7 tablespoons (99 grams) unsalted butter, room temperature

2 tablespoons peanut butter

½ cup (100 grams) sugar

1 pinch fine sea salt

2 large room temperature egg yolks

¾ cup (110 grams) salted cocktail peanuts, coarsely chopped

subheading: For the Brownie Dough:

⅔ cup (91 grams) all purpose flour

¼ cup (21 grams) unsweetened cocoa powder

Pinch of fine sea salt

½ cup (100 grams) light brown sugar

½ stick (56 grams) cold butter, cut into 16 pieces

1 large egg, lightly beaten

6 ounces semisweet or bittersweet chocolate, finely chopped

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