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
  1. Preheat oven to 350F.
  2. Soak dates in hot water for 2-3 minutes until soft. Remove pits and set aside.
  3. Grind oats in a blender until they have a flour-like consistency, then add the rest of brownie ingredients and blend until smooth.
  4. Line an 8 inch square pan with non-stick oil or tin foil.
  5. Bake at 350°F for 20 minutes.
  6. While brownies are baking, combine all caramel topping ingredients in a blender. Set aside.
  7. Once brownies are firm, remove from oven.
  8. Allow brownies to cool for 5 minutes, then spread the caramel topping over the brownies.
  9. Slice into 9 squares.
  10. Sprinkle with additional pecans and shredded coconut as desired.
Makes 9 brownies.
Nutrition Information
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