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

  1. Preheat oven to 180 celsius. Prepare an 8x8 baking pan. Set aside.

  2. In a large bowl, add all brownie ingredients and mix until smooth.

  3. 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.

  4. 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.

  5. In a food processor, add all frosting ingredients and caramel sauce processor until creamy and smooth.

  6. Spread frosting evenly over brownies. Refrigerate at least 1 hour. Slice and enjoy!

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