German Chocolate Brownies
Recipe type: Dessert
Cuisine: Gluten-Free
- For brownies:
- 10 medjool dates, pitted
- 4 eggs
- ½ cup cocoa powder
- ¼ cup coconut oil
- ¼ cup oat flour
- 1 tbsp creamy peanut butter
- 2 tbsp liquid sweetener
- 1 tsp vanilla extract
- Dash of sea salt, to taste
- For caramel topping:
- 6 medjool dates, pitted
- 1 tbsp coconut oil
- 2 tbsp chopped pecans
- 2 tbsp shredded coconut
- 2 tbsp water
- Preheat oven to 350F.
- Soak dates in hot water for 2-3 minutes until soft. Remove pits and set aside.
- Grind oats in a blender until they have a flour-like consistency, then add the rest of brownie ingredients and blend until smooth.
- Line an 8 inch square pan with non-stick oil or tin foil.
- Bake at 350°F for 20 minutes.
- While brownies are baking, combine all caramel topping ingredients in a blender. Set aside.
- Once brownies are firm, remove from oven.
- Allow brownies to cool for 5 minutes, then spread the caramel topping over the brownies.
- Slice into 9 squares.
- Sprinkle with additional pecans and shredded coconut as desired.
Serving size: 1 brownie Calories: 270 Fat: 12g Carbohydrates: 39g Sugar: 32g Sodium: 44mg Fiber: 4g Protein: 5g
Recipe by The Skinny Chick's Cookbook at https://theskinnychickscookbook.com/german-chocolate-brownies/
3.5.3228