Salted Caramel Chocolate Brownie

Just when you think that you can’t make another salted caramel dish along comes a brownie. Yes, I know I have made quite a few treats with salted caramel now. Although, these chocolate brownies are simply yummy. I have now made several salted caramel presents too and I have received lots of thanks for them. 

My husband and son are also huge fans of this salted caramel phase I seem to be going through. At the moment, the favourite with them is the salted caramel flapjacks and the caramels I made a couple of weeks ago. Both of these are on my blog and I have videos on how to make these yummy snacks on my YouTube channel. 

Brownies make a great treat but they can make a dessert too. I was thinking that we could eat this dish as an alternative to Christmas pudding. It’s not that I don’t like Christmas pudding, I have a gluten intolerance so I unfortunately can’t eat a lot of the shop bought puddings. We used to always buy a shop bought Christmas pudding but since I’ve found out about the gluten we don’t tend to do this now. So I thought that this dessert could be our alternative. It’s so delicious I could eat this all Christmas long. 

Serves 8 – 12

Equipment

  • Bowl x 2
  • Large mixing bowl
  • Colander
  • Nutribullet or blender
  • Teaspoon
  • Square baking tin
  • Wooden spoon
  • Grease proof paper

Ingredients

  • Medjool dates x 150g
  • Hot Water x enough to cover the dates
  • Oats x 200g
  • Raw cacao powder x 60g
  • Pecans (ground or chopped) x 100g
  • Baking powder x 1 tsp
  • Maca powder x 2 tsp
  • Salt x 1 tsp
  • Coconut sugar x 150g
  • Ghee, unsalted butter or coconut oil x 100g
  • Coconut cream x 200mls (your choice)
  • Eggs or bananas mashed x 2 

Method

  • Preheat the oven to 180°C or gas mark 4.
  • Next pre-line a square baking tin with grease proof paper.
  • Remove the stones from the dates and put into a bowl.
  • Boil the kettle and pour over enough water to cover them.
  • Leave to stand for 5 minutes.
  • Now grind the oats and pecans in the blender or Nutribullet.
  • Then add the oats, pecans, raw cacao powder, baking powder, maca powder and salt to the large mixing bowl.
  • Mix all these ingredients together.
  • After 5 minutes, drain the dates through a colander.
  • Now add the dates, coconut cream (your choice) and the ghee or coconut oil to the nutribullet or blender.
  • Blend these ingredients together.
  • Pour these ingredients into the large mixing bowl and mix everything together.
  • Whisk the eggs or mashed bananas with a fork in a bowl and mix these with all the other ingredients. 
  • Once all the dry ingredients are covered in the wet ingredients, set aside.
  • Put the brownie mixture into the pre-lined baking tin and flatten with the wood spoon.
  • Put into the oven for 20 – 25 minutes.
  • Once it’s golden brown, remove from the oven and leave to cool for a good 30 minutes.
  • When it’s cool enough to touch, remove from the baking tray and leave until completely cooled.
  • Cut into squares, serve with cream or coconut cream and maple syrup and enjoy.

Salted Caramel Chocolate Brownie is very simple and easy to do. I think it would make a fantastic alternative to Christmas pudding. Although my husband does love a Christmas pudding I’m sure we will be tucking into one of these brownies over the festive period. Plus all the ingredients are freezable in this dish so it could be made in advance of a meal. However or whenever you decide to eat this dessert, as always, enjoy. 

Salted Caramel Chocolate Brownie

Do you like Christmas pudding and what alternative dessert do you have on Christmas day? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx