Double Chocolate Brownies with Caramel Sauce
PREP 10 MIN•COOK 30 MIN
Double the fun of your next celebration with Dan’s indulgent brownies. With a sugar-free caramel sauce and the antioxidant boost of two forms of cacao, you’ll be treating all your guests well!
DF
GF
V
Number of servings
16
1⁄2 cup (125g) coconut oil melted
1⁄2 cup (125ml) maple syrup (honey or rice malt syrup)
2 large eggs
1 tsp vanilla extract
2 1⁄2 cups (250g) almond meal
2 tbs cocoa powder (or cacao powder)
2 tsp bi-carb soda
1 1⁄2 tsp salt
1⁄3 cup (60g) 70% dark chocolate chips (or dairy-free alternative) roughly chopped
Caramel Sauce
40g pitted medjool dates chopped
1⁄4 cup (65ml) almond milk (or dairy alternative)
1 tsp vanilla extract
pinch of salt
Preheat oven to 175°C/fan 155°C/gas 3 and line a 20 x 20cm square baking tin with baking paper.
In a large bowl, whisk together oil, maple syrup, eggs and vanilla extract.
Add almond meal, cocoa, bi-carb soda and salt to wet ingredients and whisk well to combine. Stir through chopped chocolate and pour into pan.
Bake for 25-30 minutes or until the top is set and brownies are cooked through. They will continue to cook for a few minutes with the residual heat of the pan. Allow to cool completely before slicing (the hardest part!)
Meanwhile, to make caramel sauce, heat ingredients in a saucepan until barely simmering. Remove from heat and set aside for 5 minutes to infuse flavours and cool down. Carefully, blend sauce until smooth, pour over cooled brownies and devour!
Energy (kJ)
941 kJ / 224 cals
Protein
4.6 g
Fat
19 g
Sat. Fat
8.9 g
Carbs
8.9 g
Sugar
8.2 g
Fiber
1.9 g
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