These brownies, from the Genomics Café on campus at Princeton University turned out to be lighter in texture than most. I liked the way that the peanuts appeared to be pressed into the top, there was a nice abstractness to the pattern created. (Hmmm, like little cells swimming around?)
You don’t usually see peanuts on brownies, and while it might have been deemed more cost-effective than pecans or walnuts, they were a nice change in the end.
Also, these were not as tooth-achingly sweet as most brownies, another plus. I guess I’m over those really heavy, too-sweet, fudgey brownies.