Chewy peanut butter chocolate slice
If the smell of this being pulled out of the oven doesn’t make you swoon, we don’t know what will!
🍽️
This recipe, which uses just two eggs, is handy when you only have a couple of eggs left before a stock-up shop. To make this gluten-free, swap out the oats for quinoa flakes.
Ingredients
- 2 Freedom Farms eggs
- ¾ cup soft brown sugar
- ⅔ cup smooth peanut butter (we love Fix & Fogg)
- 70g butter, melted and cooled somewhat
- 1 tsp vanilla extract
- 1 cup ground almonds
- ½ tsp baking soda
- ¼ cup oats
- Pinch flaky sea salt
- 100g Whittaker’s Dark Ghana chocolate, roughly chopped
Method
- Heat oven 180℃. to Grease and line a 20cm square baking dish or tin.
- In a mixing bowl beat together eggs, sugar, peanut butter, butter, and vanilla until well combined and creamy.
- In a separate bowl combine ground almonds, baking soda, oats, salt.
- Fold almond mixture into butter mixture until combined, then stir through ⅔ of the chocolate.
- Turn mixture out into the lined baking dish and spread out, gently pressing to even it out and smooth the top. Scatter over remaining chocolate and gently press into the dough.
- Bake for 25 minutes or until just turning golden on top. Remove from oven and let cool for 20 minutes before slicing and transferring slices to a wire rack to cool completely.