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.
Makes 25 pieces
- 65g rolled oats
- 75g almonds, ground
- 2 tbsp oat flour, made from rolled oats (see method)
- 2 tbsp olive oil
- 2 tbsp honey
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
- Preheat your oven to 180°C or 160°C fan.
- Grease a 20cm x 20cm square tin with a little oil, and line the base and sides with baking paper.
- In a blender or food processor, grind ½ cup nuts and 2 tablespoons of oats to make the ground oat flour and nut meal.
- Mix all the crumble ingredients together and tip into your paper-lined tin. Flatten using the back of your hand.
- Pop into the oven for 20 minutes.
Salted Caramel Middle Layer:
- In a blender, food processor or using a stick blender, mash all the ingredients together to form a thick paste.
- Spread on top of the oat base once it is out of the oven.
- In a blender or food processor, grind up 1 cup of nuts and ½ cup rolled oats.
- Add the remaining brownie topping ingredients into the food processor, or add everything into a mixing bowl, and mix until only just combined.
- Pour on top of the salted caramel layer.
- Bake for 25 minutes, and take care not to over bake.
- 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.
- Once cooled, cut into squares.
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