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⠀
- for the 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⠀
- how to make:⠀
- 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⠀
- frosting⠀
- 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!
- 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⠀
- For the Frosting:⠀
- 1 cup cashew nuts soaked⠀
- 1/2 cup peanut butter⠀
- 1/2 cup coconut condensed milk i used ⠀
- 1-2 tbsp almond milk⠀
- 1 tsp salt⠀
Preparation
How to make:⠀
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⠀
Frosting⠀
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