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Nutty Caramel Brownies

High protein Nutty Caramel Brownies recipe from Bulk Nutrients

Makes: 12 browniesCalories: 296Difficulty Level: ModeratePreparation time: 15 minutesCook time: 30 minutesTotal time: 45 minutes

Ingredients

For the brownie:

  • 1/2 cup almond butter
  • 1 can unsalted chickpeas - drained and rinsed
  • 1/3 cup maple syrup or honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons vanilla essence
  • 1/4 cup almond meal
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 1/2 teaspoon ground coffee - this brings out the chocolate flavour

For the caramel layer:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Salted Caramel flavour
  • 1/2 cup dates - soaked in hot water
  • 1/4 cup peanut butter
  • 2 tablespoons honey or rice malt syrup
  • 1 tablespoon coconut oil

For the chocolate layer:

  • 1/2 cup dark chocolate - melted

Instructions

To make the brownie:

  1. Step 1: Preheat oven to 180 degrees and line a brownie tin with baking paper.
  2. Step 2: Place all wet ingredients into food processor and blend until completely smooth (*This is important to make sure you get a good texture, it’s worth the extra mess I promise!).
  3. Step 3: Transfer into a mixing bowl and stir all remaining ingredients through.
  4. Step 4: Pour into prepared pan.
  5. Step 5: Bake for roughly 25-30 minutes.

To make the caramel layer:

  1. Step 1: Place all wet ingredients into food processor and blend until smooth (may need a splash of water).
  2. Step 2: Mix through protein powder.
  3. Step 3: Set aside until brownies have cooled.
  4. Step 4: Once cooled pour caramel over brownie.

To make the chocolate layer:

  1. Step 1: Melt dark chocolate and pour over caramel layer.
  2. Step 2: Place into fridge or freezer to set.
  3. Step 3: Cut into squares and store in the freezer.

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