Ingredients:

  • 1 cup (250g) Natural creamy peanut butter
  • ¾ cup (145g) Coconut sugar
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • ½ tsp Baking soda
  • ¼ tsp Sea salt
  • ¾ cup (130g) Dark chocolate chips (70% cocoa)
  • ¼ cup (30g) Chopped roasted peanuts
  • 1 tbsp Flaky sea salt
  • 2 tbsp (30g) Extra dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Whisk the room temperature egg in a large bowl. Add the vanilla extract and whisk until light and slightly frothy.
  3. Incorporate the coconut sugar into the egg. Mix vigorously for 1 minute until the sugar begins to dissolve.
  4. Add the natural creamy peanut butter, baking soda, and sea salt. Stir with a heavy spatula until the dough becomes thick and pulls away from the bowl.
  5. Fold in the ¾ cup of dark chocolate chips and the chopped roasted peanuts. Distribution should be even but don't overwork the dough.
  6. Transfer the mixture to your prepared pan. Use the back of a spoon or damp fingers to press it into an even layer.
  7. Scatter the extra 2 tbsp of chocolate chips over the top. Press them in slightly so they stay put during the bake.
  8. Bake for 18 to 22 minutes until the edges are dark golden and the center looks set.
  9. Finish by sprinkling the flaky sea salt over the molten chocolate the moment it comes out of the oven.
  10. Cool completely in the pan for at least 30 minutes. The internal structure needs this time to solidify, otherwise, it will crumble when sliced.