Chocolate & Peanut Slice

Chocolate and peanuts are one of my favourite combinations — indulgent, salty-sweet, and a little nostalgic. Occasionally, I find that roasted peanuts can look a little pale, so I give them a quick toast in a dry frying pan to bring out their flavour.

In this slice, the peanut layer gets a head start in the oven while you prepare the brownie batter, so it finishes baking at just the right time. Don’t forget to reduce the oven temperature before the tray goes back in!

These are rich (in the best way), so I usually cut the slice into 16 small squares. But if you’re feeling extra generous, 12 larger pieces work beautifully too.

Peanut Layer

• 180g plain flour

• 110g unsalted butter

• 250g smooth peanut butter

• 100g light brown sugar

• 100g caster sugar

• 1 tsp salt

• 1 tsp vanilla paste or extract

• 1 egg

• ¾ tsp baking powder

• 70g roasted, unsalted peanuts

Brownie Layer

• 125g unsalted butter, cubed

• 100g milk chocolate, chopped

• 185g caster sugar

• 40g plain flour

• ½ tsp baking powder

• 45g Dutch-process cocoa

• 2 tsp salt

• 2 eggs, lightly beaten

Method

1. Preheat the oven to 180°C. Grease and line a 23cm square tin with baking paper, leaving some overhang on the sides to make removal easier later.

2. Make the peanut layer: In a large bowl, cream together the butter, peanut butter, both sugars, and salt until smooth.

3. Add the egg and vanilla, and beat for another minute or two.

4. Mix in the flour and baking powder until combined. Press the dough evenly into the prepared tin. Sprinkle the roasted peanuts on top and gently press them into the surface. Place the tin in the oven to begin baking while you prepare the brownie layer — about 10–15 minutes.

5. Make the brownie layer: Melt the chocolate and butter together — either in a microwave-safe bowl or using a double boiler setup over simmering water.

6. In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Sift in the cocoa and whisk to combine. Add the melted chocolate mixture and the eggs. Stir everything together with a wooden spoon until fully incorporated.

7. Remove the tin from the oven. Pour the brownie batter over the part-baked peanut layer and smooth it out evenly. Reduce the oven temperature to 160°C, then return the tin to the oven and bake for 35–40 minutes.

8. Let the slice sit in the tin for 15 minutes before lifting it out using the paper overhang. Allow to cool completely before slicing.