I love chocolate brownies so I’m going to work through lots of recipes. This recipe attracted me because it’s fudgy and has caramel topping. What’s not to like? I prefer recipes with weights rather than cup measures as there’s too much opportunity for error. When I came to adding the liquid the mixture was too stiff so I added a third egg which made it easier to spread in the baking tin. The cooking times were accurate. The flavour and texture are superb. As you bite into it your teeth sink through the soft caramel into the fudge-like cake. Delicious! Store in the fridge in an air tight container for up to two weeks. They won’t last that long. I think I need to go and test one again.
Prep time: 5 mins | Cook time: 40 mins | Servings: 18 brownies
Nutrition for 1 brownie: Calories 132 | Carbs 7g | Net Carbs 3g | Fibre 4g | Fat 9g
Ingredients:
- 6 tbsp coconut oil (I used a plant-based butter instead)
- 1 cup chocolate chips of choice
- 3/4 granulated sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 3 tbsp arrowroot powder
- 1 cup caramel sauce (I used the caramel sauce in this recipe, as seen below)
Caramel sauce:
- 1/2 cup cashew butter (I used peanut butter)
- 1/2 cup keto maple syrup
- 1/2 cup coconut oil (I didn’t have enough coconut oil, so I used some melted plant-based butter as well as coconut oil).
- 1/4 tsp salt
Method:
- Preheat the oven to 180C/350F.
- Line a 8 x 8 baking tray with greaseproof paper, or tin foil. Grease it lightly, and set aside.
- In a microwave bowl, or over a stove top, combine the chocolate chips and coconut oil (I used plant-based butter instead), until melted. The mixture should be silky smooth.
- Transfer the chocolate mixture to a large mixing bowl, add the sugar, and mix until well combined.
- Next, add the eggs, one at a time, and continue to mix.
- Then, add the rest of the ingredients: vanilla extract, cocoa powder, arrowroot powder, and mix well until the batter is smooth and silky.
- Transfer the brownie batter to the lined baking tray.
- Bake for around 20-25 minutes, or until the centre just comes out clean.
- Whilst the brownies are baking, make the caramel sauce. In a microwave safe bowl, or a small sauce pan, mix together coconut oil, syrup, and cashew butter (I used peanut butter instead), until melted and well combined. Then set aside.
- Once baked, remove the brownies from the oven, and allow to cool completely.
- Once cool, drizzle the caramel sauce all over the top and refrigerate until firm.
- Serve & enjoy!!
essentialonion 