Chocolate brownies with salted caramel peanut butter frosting
Ingredients
Brownies
- 2 cups gluten-free flour
- 1/2 cup cocoa powder
- 1 cup coconut sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 100g melted dark chocolate
- 1/2 cup + 2 tbsp coconut oil
- 1 cup almond milk
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla bean extract
- 1/2 tsp salt
Frosting
- 1 cup cashew nuts soaked
- 1/2 cup peanut butter
- 1/2 cup coconut condensed milk i used @naturescharm
- 1-2 tbsp almond milk
- 1 tsp salt
Preparation
Preheat oven to 180 celsius. Prepare an 8x8 baking pan. Set aside.
In a large bowl, add all brownie ingredients and mix until smooth.
Pour mixture into prepared pan. Bake at 180 celsius for 25 minutes or until a tooth pick is inserted and comes out clean. Let cool completely.
In a saucepan add coconut condensed milk and cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil until mixture just turns a deep caramel colour. Remove from heat.
In a food processor, add all frosting ingredients and caramel sauce processor until creamy and smooth.
Spread frosting evenly over brownies. Refrigerate at least 1 hour. Slice and enjoy!