Caramel topped brownies

This recipe goes to show you don’t need traditional ingredients to make completely delicious sweet treats. I made these for dessert after a bbq to cater for my friend who is dairy and gluten intolerant, and everyone loved them!

Because they have no egg, you need to allow them to cool fully before removing from the tin and cutting, otherwise they will crumble slightly.

The caramel is made from dates, I use the big Natur dates from Tesco so either use those or medjool dates, you want to make sure they’re big and squishy! You will need a high powered food processor in order to blitz the dates into a paste.

Let me know if you give these a go by tagging me in Instagram and Facebook.

Caramel topped brownies

Recipe by Sarah’s Healthy Kitchen
Servings

16

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

231

kcal

A delicious gluten free and dairy free brownie, topped with a date caramel.

Ingredients

  • 80g coconut oil, melted

  • 60g smooth peanut butter

  • 120g soft light brown sugar

  • 100g maple syrup

  • 60g cocoa powder

  • 100g porridge oats*

  • 1/2 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 100ml almond milk

  • For the caramel-

  • 180g pitted Natur dates

  • 50g smooth peanut butter

  • 1 tbsp coconut oil, melted

  • (optional) 40g dark chocolate for drizzling

Directions

  • Preheat the oven to 180°c and line a 20x20cm square tin with parchment.
  • Add the oats to a blender and blitz until a fine flour forms. Then set aside.
  • Add the cocoa powder, oats, salt and baking powder to a bowl and mix to combine.
  • In a separate bowl add the melted coconut oil, peanut butter, sugar, maple syrup and vanilla extract to a bowl and whisk together until fully combined. (I like to do this with my electric whisk for a minute or two).
  • Add the dry ingredients into the wet followed by the milk and whisk together until just combined. Spoon into the prepare tin and bake for 15-20 minutes (depending on your oven) you want a skewer to come out mostly clean with 1 or 2 crumbs stuck. Remove from the oven and leave to cool FULLY in the tin before removing.
  • While the brownies are baking, make the caramel by adding the pitted dates, and 4 tbsp of boiling water to a high powered food processor and blitz until a thick paste from ( this will take a good 5 minutes plus, scrapping down the sides as you go). Then add the peanut butter and coconut oil and blitz again for a further 5 minutes until a smooth caramel forms. Then set aside.
  • Once the brownies are cool, spread the caramel over and if using melt the chocolate and drizzle over, place in the fridge to set before serving.

Notes

  • * I used Tesco free from porridge oats.
 
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