Emma’s Triple Layer Chocolate Brownies

Emma Ellice-Flint’s Triple Layer Chocolate Brownies 

As well as being delicious, these versatile brownies are easy to make and contain plenty of health benefits. The extra-virgin olive oil, nuts and seeds provide anti-inflammatory benefits, while the oats and cocoa give your gut a prebiotic boost by supporting good bacteria to thrive. If you wish to, you could make just the brownie topping, as this is a delicious brownie cake mixture. Makes around 25 squares. Store in an airtight container for 4 days or freeze.  

Emma’s Triple Layer Chocolate Brownies Main

Makes 25 pieces


Crumble base:

Salted Caramel middle layer:

  • 200g medjoul dates, pitted
  • 1 tsp salt
  • ½ tsp vanilla extract
  • 2 tbsp extra-virgin olive oil (optional)
  • 6 tbsp/125ml water

Brownie Topping (brownie cake mixture):

  • ¾ cup cocoa powder
  • 150ml extra-virgin olive oil
  • 60g brown sugar, or coconut sugar, or brown rice syrup, or 1/3 cup honey
  • 1 tsp vanilla extract or scraped seeds from half a vanilla pod
  • 150ml water
  • 1 cup/150g almonds, ground or use ground mixed nuts
  • ½ cup rolled oats, ground
  • 2 eggs
  • 1 tsp baking powder
  • A pinch salt, to help bring out the chocolate flavours


  1. Preheat your oven to 180°C or 160°C fan.
  2. Grease a 20cm x 20cm square tin with a little oil, and line the base and sides with baking paper.  

Crumble Base: 

  1. In a blender or food processor, grind ½ cup nuts and 2 tablespoons of oats to make the ground oat flour and nut meal.
  2. Mix all the crumble ingredients together and tip into your paper-lined tin. Flatten using the back of your hand. 
  3. Pop into the oven for 20 minutes. 

Salted Caramel Middle Layer: 

  1. In a blender, food processor or using a stick blender, mash all the ingredients together to form a thick paste. 
  2. Spread on top of the oat base once it is out of the oven. 

Brownie Topping: 

  1. In a blender or food processor, grind up 1 cup of nuts and ½ cup rolled oats. 
  2. Add the remaining brownie topping ingredients into the food processor, or add everything into a mixing bowl, and mix until only just combined.  
  3. Pour on top of the salted caramel layer.  
  4. Bake for 25 minutes, and take care not to over bake. 
  5. Once the brownie top is cooked, remove from the oven and cool for at least 60 minutes, still in its tin, as it can crumble apart easily while warm.
  6. Once cooled, cut into squares.

Learn more about Emma.

©Emma Ellice-Flint ©Emma’s Nutrition

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