50g dark chocolate chopped into small chunks (70-85% cocoa solids)
Sea salt to taste
Preheat the oven to 180°C/350°F/gas mark 4. Line an 8.5-inch square baking/roasting tin (at least 2 1/4 inch deep) with greaseproof paper.
Warm a non stick pan on a medium heat and add the peanuts, sprinkle with sea salt and stir fry for 3-4 minutes until the peanuts turn golden, keep an eye on them as they burn easily. Once toasted set aside to cool.
Place the peanut butter, eggs, vanilla, honey and milk in a large mixing bowl and stir to combine thoroughly.
Add the oats, cocoa, ground almonds and mix into a batter.
Finally stir in the chopped chocolate and toasted peanuts, add a little more salt if desired.
Pour the mixture into the prepared tin and bake for around 20-25 minutes (check at 20 minutes).
The top of the brownie should have a light brown crust that starts to crack. Before removing from the oven insert a knife/skewer into the centre, it should still be a little fudgy in the middle. If in doubt it’s better to remove from the oven check properly and put them back in. It’s easy to overcook brownies.
Once baked, remove from the oven and allow to cool for 20 minutes before cutting into squares and serving.