Ingredients

The following ingredients have 10 Servings
  • BROWNIES:
  • 1/4 cup light butter/coconut oil (, melted)
  • 1/2 cup natural sweetener/sugar of choice
  • 3/4 cup water
  • 1/4 cup peanut and cacao spread
  • 2 teaspoons vanilla extract
  • 1 cup spelt flour ((or plain/all purpose))
  • 1 1/2 teaspoons baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup low fat vanilla yoghurt
  • CARAMEL TOPPING:
  • 1/2 cup fresh pitted Medjool dates ((approx 5 dates))
  • 1/8 cup sweetener/sugar of choice
  • 1/8 cup unsweetened almond milk
  • 1 tablespoon maple syrup ((can be sugar free - sub with agave or rice malt syrup))
  • EXTRA TOPPING:
  • 2 tablespoons milk or dark chocolate chips (, melted)
  • 2 tablespoons crushed peanuts ((optional))

Instruction

  • Preheat oven 176c | 350F. Spray a 8x8-inch baking pan with oil spray, wipe over with a paper towel, and set aside.
  • Whisk butter/oil, sweetener/sugar, water, spread, yoghurt and vanilla extract until combined. Add flour, baking powder cocoa powder and yoghurt. Mix well with a wooden spoon, but be careful not to over beat. The batter will be thick but smooth.
  • Pour batter into baking tray and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
  • While brownies are baking, make caramel topping. Throw dates, sweetener/sugar, milk and vanilla into a food processor. Process for approx 5 minutes, scraping down the sides with a spatula, until smooth and thick. Set aside.
  • Melt chocolate chips in the microwave in 30 second intervals until melted, stirring between intervals with a metal fork.
  • When brownies are done, remove from oven and cool for 20 minutes before placing onto a wire rack. Top with caramel topping and drizzle with melted chocolate. Sprinkle peanuts on top! ENJOY!