I made these brownies for one of my friends, Lauren, when it was her birthday LAST YEAR NOVEMBER!!! So that’s literally how long I have held onto this gem of a recipe…The reason being, this recipe was one that I wanted to include in my recipe book.
When it came time to decide what to show the lovely ladies how to make at the Wonderful Women’s event, I knew that these would be a winner!
- Simple to make
- Minimal ingredients
- Made in a blender
- Bound to impress
Basically the perfect combination to a winning recipe. I promise you, give these a try and whoever you are baking the for, will not be disappointed!!!
I remember when I gave these to Lauren last year, she couldn’t believe that they were healthy…I think I’m going to need to up my game with this years birthday treats…Maybe that recipe will be able to be featured in my recipe book 🙂
Caramel layered chocolate brownies
- For the brownies: 1 can black beans, drained and rinsed
- 2 eggs
- 2 TBS virgin coconut oil, melted
- 1 TBS vanilla essence
- ¾ cup xylitol/coconut sugar (I have tried with a few different artificial sweeteners and those 2 are my favourite)
- ¼ cup cocoa
- 1 tsp baking powder
- ½ tsp bicarb
- Optional: 1/3 cup chopped sugar free chocolate or 1/3 cup 70 % dark chocolate
- For the Caramel: Recipe posted under Raw baking
Preheat oven to 180’ and line a baking tray with some tinfoil, shiny side down.
Add ALL of the ingredients to a blender or food processor and blend until smooth. This shouldn’t take too long as black beans are a relatively ‘soft’ bean.
Stir in the optional chocolate chunks.
Pour HALF of the mixture into the prepared baking tray and pop into the oven for 8 to 10 minutes.
Take the brownies out of the oven and spread a layer of caramel over the half baked brownies. Pour the rest of the brownie batter over the caramel and return to the oven for a further 12 to 15 minutes.
Allow the brownies to cool fully before slicing.
Eat the brownies as is, OR, drizzle some sugar free/dark chocolate over them if you want them to be a little more ‘extra’.