The Richest Chocolate Brownies
These aren’t an everyday bake. But I would go as far as to say, they are the only brownies you will ever need to make again!
Decadent, sweet and gooey, they’re flourless and are instead made predominantly from nut butters and tahini. For that reason, the ingredients list gets spendy - but they’re best reserved for special occasions. An ideal birthday cake (candles would work), we’re making them this years as a Halloween holiday treat (instead of the well-meaning Trick-or-Treat bounty they’ll be collecting this week around the village with their mates).
In total, you will be using 2 cups of nut butter and/or tahini. I have experimented with different combinations, and while you can technically substitute any nut or seed butters, I think you’ll get the best results with the below (a combination of smooth cashew butter and black tahini for the base and almond butter for the salted caramel). If you can find black tahini, it adds a phenomenal depth of colour and flavour.
For baking powder, while I usually use Dove’s Farm Gluten-free, I have always used Steenberg’s (also gluten free) when making these brownies and have found it works very well. Any should work, though.
I made enquiries a few years ago to Dove’s Farm, who confirmed their baking powder was aluminium-free. I am awaiting a response to a recent enquiry to Steenberg’s re. the same and will update.
Ingredients
For the brownie base:
1 cup cashew butter (or other smooth nut butter - but trust me on the cashew)
1 cup black tahini (plain if you can’t get black, or sub for more nut butter)
2 free-range/pasture-raised eggs
1 and 1/4 cup maple syrup
1/4 teaspoon pure vanilla powder (or 1 teaspoon vanilla extract)
1 teaspoon baking powder (see note above)
1 teaspoon pink Himalayan salt
1/2 cup chocolate chips (Nibble are my absolute favourite - I promise they’re worth it)
For the salted caramel topping
1/2 cup almond butter
1/4 cup melted coconut oil
1/4 teaspoon pink himalayan salt (add more for extra salted caramel)
1/2 cup maple syrup
4 medjool dates
Instructions
Preheat oven to 180c fan.
Line a high-sided baking tray (approx. 30cmx20cmx5cm will work) with unbleached, chlorine-free parchment paper. We use the brand If You Care.
Combine all the brownie base ingredients (MINUS the chocolate chips) in a food processor. We use a Magimix, and it has lasted us many years - but others will work well.
Process until completely smooth.
Add chocolate chips and pulse to combine.
Pour mixture into the lined brownie tray. Don’t clean out the food processor yet.
Melt the coconut oil in a small oven-proof jug or dish.
Combine all the salted caramel ingredients thoroughly in the food processor. Taste to check seasoning - add more salt if you’d like (you will be adding more salt on top as well).
It will form a thick caramel. Spread all of this on top of the raw brownie base before spreading it around on top with a fork.
Top the brownies with a good handfull of more chocolate chips and a sprinkling of salt (sea salt or something like Maldon flakes work well for this part, but you can use the same as the caramel).
Bake in the oven for 35-40 minutes. Check after 35 minutes and keep an eye for the last 5. You don’t want them to burn, but you want that classic brownie crumb with a soft center. They will harden up further after being removed from the oven, so if you want a lot of goo (and the salted caramel really adds to that), don’t leave them cooking for too long.
Leave in the brownie tray and allow to cool for 10-15 minutes. Then gently lift them out of the tray, using the baking paper. Rest on a flat surface, slice portions needed (leave the rest whole) and serve warm.
Allow the rest to cool and go even fudgier. Store in the fridge after the first serve. These are phenomenal eaten fresh from the oven - still warm. They keep well in the fridge too - they just become more fudge-like as they cool.
