Caramel & Lotus biscuit brownies

1st May 2020

A lighter brownie recipe with added Lotus biscuits and carnation caramel. 120 cals per serving.

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 KitchenCourse: Desserts, Snacks


Prep time


Cooking time





A lighter brownie recipe with added Lotus biscuits and carnation caramel. 120 cals per serving.


  • 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


  • 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.


  • 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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