Preheat oven to 160°C (fan-assisted convection) and line a 20 cm square tin with baking paper.

Submerge the dates in boiling water and set aside to soak. Meanwhile, prepare the brownie. Whisk together the sugar (sachet 1) and brownie mix (sachet 2) until combined. Add the oil, soy milk and melted chocolate and gently fold together to form a smooth batter.

Spread the batter evenly into the prepared tin and bake for 25-30 minutes until cooked through but still fudgy in the center.

While the brownie is cooling, prepare the caramel layer. Drain the dates, reserving some of the soaking liquid, and place in a blender with the peanut butter and vanilla essence. Blend until smooth. You can add a few tablespoons of the date soaking liquid if the mixture is too thick. Fold in the peanuts and spread the caramel layer evenly over the cooled brownie.

Place in the fridge to set for 30 minutes.

Finally, melt the chocolate and spread it over the caramel layer. Make sure to work quickly as the chilled date layer will cause the chocolate to set fast. Place in the fridge to set before slicing into bars.

Tip: Sprinkle some Maldon sea salt over the top of the chocolate layer for a pop of flavour.

To cut the brownie bars into clean slices, dip the blade of a sharp knife in boiling water and wipe it dry. Gently drag it across the chocolate until it has melted through and then cut down through the other layers. Clean the knife and repeat with the entire brownie.