Caramel biscuit brownies

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Well these are just delicious! A fudgey brownie, with swirls of caramel and delicious chunks of lotus biscuits. It’s one of those recipes that takes everyone by surprise when I tell them they’re only 120 calories! These are now my go to when I’m trying to eat a bit less but still want to enjoy a delicious treat.

I’ve reduced some of calorie dense ingredients by adding mashed banana and cashew butter in the place of some of the butter, this will still give it a nice fudgey texture.

As ripe bananas are naturally very sweet, I opted to use Natvia, which is a baking sweetener that I use in a lot of my baking if I want to reduce the calories and add a little sweetness. Sometimes sugar is necessary in a bake because it creates texture, like to get a crispy cookies! But this recipe is not one of them. Natvia is granulated just like caster sugar and bakes perfectly as a 1:1 substitute unlike other sweeteners that are more powdery, leave a horrible after taste and don’t bake well. If you don’t have Natvia or a suitable baking sweetener like Sukrin or Truvia then please use caster sugar.

Caramel biscuit brownies

Recipe by Sarah’s Healthy Kitchen
Servings

16

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

120

kcal

Ingredients

  • 2 ripe bananas

  • 60g cashew butter

  • 30g unsalted butter

  • 50g granulated stevia (I use Natvia)

  • 1 egg

  • 35g cocoa powder

  • 80g thick caramel sauce (I used Carnation)

  • 6 lotus biscuits

Directions

  • Preheat oven to 160 and line and grease a 20×20 brownie tin with parchment.
  • Mash the bananas in a large bowl, in a separate bowl add the butter and melt in the microwave. Add the butter and cashew butter to the bananas and mix well.
  • Dissolve the coffee in 1 tsp boiling water and add into the mixture followed by the stevia and egg. Mix this really well until smooth.
  • Sieve in the cocoa powder and fold together.
  • Break up the biscuits into small pieces and fold through the mixture.
  • Spoon the mixture into the brownie tin.
  • Using a tsp add dollops of caramel around the tin and use the spoon to swirl into the mixture.
  • Bake for 20-25minutes. Allow to cool completely in the tin before removing and cutting.

Notes

  • These brownies are best stored in the fridge.
  • Cashew butter can be substituted for any nut or seed butter.
  • Don’t use a powdered stevia in this recipe, it must be granulated and suitable to bake with like Natvia. If not sub with caster sugar.
 

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