Imagine your favourite dessert had a baby with your second favourite dessert and that baby was covered in fudge. Ok, I’m obviously not the best person to be making food metaphors, but you see where I’m getting with this right?
These brownies are pure H-E-A-V-E-N and soooo good you will not be able to stop munching on them. Yes, I used the word munch, sue me! If you only bake once in your life, make these (but I warn you, it definitely WON’T be the last thing you bake 😉 – ha. Ok, I’ll stop now.
Recipe (yields 12 chunky brownie slices)
- 100g 85% chocolate
- 100g coconut flour
- 1 tsp aking soda
- 2 small or one large avocado, mashed
- 2 large tbsp coconut butter
- 3 large eggs
- 200g coconut sugar
- vanilla pod, seeds scrapped
- pinch of salt
- Optional: 2 tbsp strong coffee
- 180g Madjool dates
- 4 dry prunes
- 1 -2 tbsp maple syrup
- 1/2 cup almond milk
- 1/2 cup water
- 1 can coconut cream
- 50g coconut sugar
For the brownies, whisk eggs with coconut sugar in one bowl until nice and creamy. Add avocado and mix well. In a small saucepan and over lightly boiling water, melt chocolate with coconut butter and let it cool down. In another bowl, mix together coconut flour, baking soda and salt. Add dry ingredients to the egg and avocado mixture, mix well and add vanilla and melted chocolate. Pour the mixture in a large brownie tin, lined up with parchment paper. Bake on 180ºC for 25 minutes.
For the fudge, put all the ingredients in a strong mixer (Vitamin or equivalent). You will have to stop and scrape the fudge from the sides – your aim is to get a very thick, shiny mixture.
For the caramel sauce, mix coconut sugar and coconut cream in a sauce pan and bring to a boil. Lower the heat and let it simmer for another 30 minutes (until you get a nice golden sauce), whisking occasionally.
Once the brownie ‘cake’ is cooled, cut it in half and spread the fudge on top of one layer. Cover it with the other half and pour caramel sauce over it. DAYUUUUUMMMM!!!!