If you think the term “healthy dessert” is an oxymoron, these Purely Fruit Sweetened Brownies just might change your mind. Better yet? They’re made with only six real food ingredients, and you can whip them up in no time at all. These fudgey brownies are packed with intense chocolatey flavor.
The main ingredient in these flourless gluten-free brownies is antioxidant rich dark (as in 100%, no sugar added!) chocolate. Dark chocolate contains small amounts of tannins, an antioxidant, to make it a little less naughty than regular chocolate.
This recipe is rounded out with eggs (high in protein) and coconut oil (rich in neuro-protective fats), along with dates, a bit of baking soda, and a good dose of vanilla –one of my favorite ingredients, vanilla makes everything taste better.
Purely Fruit Sweetened Brownies
- 200 grams baking chocolate (unsweetened chocolate)
- ½ teaspoon baking soda
- 200 grams pitted dates (about 10 dates)
- 3 eggs
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- In a food processor, pulse chocolate and baking soda until texture of coarse sand
- Pulse in dates, then eggs, coconut oil and vanilla
- Transfer batter into a 20 x 20 centimeter baking dish
- Bake at 180°C/350°F for 26-30 minutes
- Cool for 1 hour
The veritable icing on this healthy dark-chocolate dessert is that it’s not only gluten-free, it’s grain-free as well. Some might dare call it Paleo.
However, I’m not worried about the semantics of the healthy desserts I’ve been creating for over a decade. As always, I just want you to have something sweet after dinner, made of real food ingredients that won’t leave you with a high-carb hangover. So enjoy these Purely Fruit Sweetened gluten-free, grain-free brownies.
Check out my website elanaspantry.com for more vibrantly delicious, super simple, satisfyingly healthy recipes made with real food! The site has tips for good living and over 700 gluten-free, grain-free recipes.
Lakanto Monkfruit Sweetened Brownie Mix Review
Since my birth, I was destined to love brownies. Heck, my birthday falls on National Brownie Day. That’s a sign, guys. That’s a sign. Little did I know that around twenty-and-a-half years later, Lakanto would reach my calling and release a brownie mix that is not only plant-based, but is gluten free, keto-friendly, sugar free, sweetened with monkfruit, non-GMO, and high in fiber. Not to mention, it’s incredibly easy to use! Of course, my inner brownie lover and Lakanto fanatic were overjoyed to try this new product.
Taking a look at the ingredients and nutritional information, this brownie mix is definitely starch and fiber-based. The majority of the dry mix is tapioca and rice-based. If you don’t do so well with grains and starch, then this product probably isn’t for you. Fortunately, it is gluten free, dairy free, nut free, soy free, and egg free. If anything, it is void of any of the common allergens! That being said, it still contains grains and many kinds of fibers that some people will have to look into before digging in.
Nutrition facts are mystifying. Ten minuscule calories for a sixteenth of the mix, give or take with the ingredients that you use to bake the brownies. Speaking of which…
- Nutrition facts for prepared mix (with coconut oil and eggs, based on 1/16th of the mix): 80 calories, 7.4 grams of fat (5.9 saturated), 15.2 grams of carbohydrates (11.1 fiber), 1.8 grams of protein
- Nutrition facts for prepared mix (with coconut oil and two flax eggs made with Bob’s Red Mill ground flaxseed meal, based on 1/16th of the mix): 76 calories, 7.1 grams of fat (5.7 saturated), 15.4 grams of carbohydrates (11.3 fiber), 1.2 grams of protein
- Nutrition facts for prepared mix (according to recipe using unsweetened applesauce and Bob’s Red Mill ground flaxseed meal, based on 1/16th of the mix): 18 calories, 0.3 grams of fat, 16 grams of carbohydrates (11.3 fiber), 1.2 grams of protein
Then again, who only stops at a mini brownie?
Anyhow, for part of my breakfast, I personally love enjoying around half of the batch prepared with unsweetened applesauce rather than coconut oil. The brownies with the coconut oil are a bit more satisfying, so I generally stop at two for a sweet treat. With coconut oil, the result is a much more cake-like, solid brownie that holds a very strong form. Oil free, the consistency does not assert itself as well and possesses a structure’s that much gooier and gummier. Both are delicious! Sometimes I’m in the mood to dig into a brownie pudding and other days I prefer a brownie cake. However, if you are seeking a more traditional brownie, I highly recommend using coconut oil.
Wholesome, versatile, and delightful, Lakanto has nailed it once again with this brownie mix. I love how the mix itself is ketogenic friendly, diabetic friendly, gluten friendly, vegan friendly, candida friendly, and caters towards countless dietary preferences and restrictions. I have never seen a brownie mix more diet-friendly than this one!
Plus, anybody can customize the brownies with any other ingredients and additions! You can use oil, butter, eggs, starches, seeds, egg replacers, water, milk, non-dairy milk, and so much more. Heck, if you want to go bananas, stir in some peanut butter, chocolate chips, nuts, coconut flakes, or gobs of pumpkin. For an indulgent twist, Oreos, crushed pretzels, chopped candy, rainbow sprinkles, or a cheesecake filling. Not to mention…slutty brownies. Slutty brownies.
While my tastebuds were jumping for joy, my wallet was bursting in tears. This brownie packet is $11.99 online, not including shipping and handling. In general, if you’re going to finish the brownie batch within a short amount of time, analyze whether the investment will be worth it. In addition, some people may find the fibers and the monkfruit bitter or overly acquired to become used to. Secondly, strict ketogenics are much more wary of net carbs and may not be able to have this product despite its keto-friendly label.
I cannot be more flabbergasted that such a product exists. Really have to tip my hat to Lakanto for successfully manufacturing this wonderful brownie mix–heck, their kickstarter doubled in donations before the last eleven hours allotted! I adored baking the brownies, digging into the batter prior to shoving the pan into the oven, and demolishing them once they were ready to serve.
RECIPE (serves 8 two-by-two-inch brownies or 16 one-by-one-inch brownies)
These are amazing, trust me they are, purely fruit sweetened, naturally gluten free and very easy to make ( well as long as you have a decent food processor). I first spotted this recipe when it was shared by Jamie Oliver on Facebook, intrigued I popped over to the website only to find that the recipe originated from Elana Amsterdam of Elana's pantry, one of my favourite American bloggers.
In the last couple of weeks since discovering this recipe I must have made them at least half a dozen times, whipped up in about 45 minutes start to finish they are great and make a fabulous addition to any lunch box. I have now taken to bulk buying dates so I always have the ingredients in so I can whip up a batch if the mood so takes me, the recipe is rich in fibre, antioxidants and low in fat too.
I also a little bit addicted to using coconut oil in baking and this recipe being paleo in origin uses this ingredient too, you can't taste it but it seems to make your bakes more bouncy, its pricy but well worth the investment. Also please ensure you use a good quality dark chocolate so that you get the best antioxidant boost possible from your bake.
- 200g Dark chocolate (a good % of cocoa solids), broken up into squares
- 1/2 tsp bicarbonate of soda
- 200g dates (whole stoned or chopped)
- 3 eggs
- 1/4 cup coconut oil - melted
- 1 tbsp vanilla extract
- Pre heat the oven to 180c
- Blitz the chocolate and bicarbonate of soda in your food processor until its the texture of coarse sand
- Next add the dates and continue to blitz until you are back to the coarse sand texture
- Add the eggs, coconut oil and vanilla to the procesor and pulse until incorporated
- Tip into your preprepared tin and smooth level in the tin
- Bake for 30 -35 minutes until risen and cooked through
- Cool initially in the tin and then on a wire rack
- Store in an airtight tin
I am entering this post in JibberJabberUK Love Cake campaign as this month's theme is "Giving Up" so as this brownie has no flour, no artifical sugar and is low fat its an appropraite entry.
And also We Should Cocoa created by Choclette and hosted this month by I'd much rather bake than. , the theme this month being Coconut, well this recipe includes chocolate and coconut oil so I hope it qualifies.
Such a clever recipe. I'm always on the look out for gluten free recipes because my housemate is a coeliac and this one is particularly good because it practically counts as one of your five a day!
These look really good! Thanks for sharing the recipe. I never thought of using dates as a sugar substitute in baking.
I'm so impressed these brownies have no flour, sugar or butter in them. The ones I make are very ingredients heavy. I think I'm going to make these and see if my family can spot the difference! Thanks for linking up with this month's Love Cake.
Dates and chocolate are such a delicious pairing. I make chocolate-date cookies all the time, but have never tried brownies. They look absolutely heavenly!
these look fantastic - must make them for a family get together where a bit of gf baking is always appreciated for the celiacs - though I think they would probably go down just as well for lunch box treats too.
How to Make Keto Brownies:
Take three eggs out of the refrigerator to bring to room temperature.
Melt the ghee/butter and chocolate in a saucepan on the stove top over medium-low heat. Stir and heat just until mixture has melted, but don&rsquot bring to a full boil. Set aside while you&rsquore prepping the rest of the recipe. Once the mixture has cooled, stir in the pure vanilla extract.
Note: As an alternative, you can heat the ghee and chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well until melted and creamy.
In a bowl, mix together the almond flour, raw cacao powder, monk fruit sweetener, cinnamon, baking powder, and sea salt.
Crack the eggs into a stand mixer (or mixing bowl if you&rsquore using a hand mixer) and beat well until frothy.
Add the melted chocolate mixture and beat until well-combined and a pudding-like consistency is reached.
Leaving the mixer on low speed, slowly add the flour mixture until incorporated. Beat at a higher speed until well combined and a fudgy brownie batter is formed.
Transfer the brownie batter to a parchment-lined 9&rdquo x 5&rdquo loaf pan and smooth into an even layer.
Bake at 350 degrees F for 18 to 22 minutes. The less time you bake the brownies, the fudgier they will be. Promptly remove the keto brownies the oven and allow brownies to cool at least 30 minutes before slicing and serving.
21 Fantastic Fruit Brownie Recipes
Decadent chocolate pairs deliciously with fresh strawberries. It's an iconic flavor combination as celebrated as tomato and basil, peanut butter and jelly, or root beer and vanilla ice cream. However, chocolate is a versatile dance partner &mdash it can rumba with raspberries, cha-cha with cherries, and quickstep with cranberry! And we've rounded up some fruity brownie recipes &mdash along with some thick and chewy blondies&mdashthat prove the prowess of the fruit-laced brownie. Whether it is the tartness of berries, the zing of citrus, the creaminess of a banana, or even the earthiness of raisins and dates, fruit gives brownies an elevated &mdash and quite tasty &mdash edge.
This is an ooey, gooey rich caramel-chocolate topped brownie. good for holiday baking. a little bit goes a long way, though.
- in a saucepan , add the caramels and 1 / 2 cup sweetened condensed milk
- cook and stir constantly over low heat until caramels are melted and mixture is smooth
- keep warm
- in a big mixing bowl , add the cake mix , remaining sweetened condensed milk , and butter
- beat with an electric mixer on medium speed until well combined
- add in pecans
- stir to combine
- press 3 cups dough onto the bottom of a greased 13x9 inch baking pan
- bake at 350 for 10 minutes
- take partially baked brownie from oven
- drizzle caramel mixture over the top
- sprinkle chocolate morsels over caramel
- crumble remaining dough evenly over the top
- bake for 15 more minutes
- let cool in the pan on a wire rack
- vanilla caramels
- sweetened condensed milk
- german chocolate cake mix
- semisweet chocolate morsel
This is an ooey, gooey rich caramel-chocolate topped brownie. Good for holiday baking. A little bit goes a long way, though.
Provided by ratherbeswimmin
- In a saucepan, add the caramels and 1/2 cup sweetened condensed milk.
- Cook and stir constantly over low heat until caramels are melted and mixture is smooth keep warm.
- In a big mixing bowl, add the cake mix, remaining sweetened condensed milk, and butter.
- Beat with an electric mixer on medium speed until well combined.
- Add in pecans stir to combine.
- Press 3 cups dough onto the bottom of a greased 13x9 inch baking pan.
- Bake at 350° for 10 minutes.
- Take partially baked brownie from oven.
- Drizzle caramel mixture over the top.
- Sprinkle chocolate morsels over caramel.
- Crumble remaining dough evenly over the top.
- Bake for 15 more minutes (will puff while baking and fall during cooling).
- Let cool in the pan on a wire rack.
- 1 (14 ounce) package vanilla caramels, unwraped
- 1 (14 ounce) can sweetened condensed milk
- 1 package German chocolate cake mix (2-layer size)
- 1/2 cup butter, melted
- 1 cup chopped pecans
- 1 cup semisweet chocolate morsel
These brownies always turn out!
Recipe From allrecipes.com
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
BROOKE'S BEST BOMBSHELL BROWNIES
These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet. Enjoy!
Recipe From allrecipes.com
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
- 1 cup butter, melted
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
My family simply adores my daughter's fudgy s'mores brownies. The cinnamon graham cracker crust and the dark chocolate brownies bring our passion for s'mores to a whole new level! -Jennifer Gilbert, Brighton, Michigan
Recipe From tasteofhome.com
Provided by Taste of Home
- Preheat oven to 350°. Combine cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto bottom of an ungreased 13x9-in. baking pan. Bake until lightly browned, 7-9 minutes. Cool on a wire rack., For brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, 5-7 minutes. Add eggs and beat well beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt stir into creamed mixture. Fold in 1 cup miniature marshmallows. , Spread batter over graham cracker crust. Top with 1 cup marshmallows and broken graham crackers. Bake until center is set, 18-22 minutes (do not overbake).
- 1-1/2 cups graham cracker crumbs (about 10 whole crackers)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 ounce unsweetened baking chocolate
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/3 cup dark baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 cup miniature marshmallows
- 5 whole graham crackers, broken into bite-sized pieces
CHUNKY MONKEY BROWNIES RECIPE
Recipe From sixsistersstuff.com
- Preheat oven to 350 degrees
- Spray a 9 x 13 inch glass pan with non-stick cooking spray. Set aside.
- Combine butter, eggs, brown sugar, sugar, salt, and vanilla until well blended.
- Add in flour, baking soda, mashed banana, and 2 cups of chocolate chips.
- Spread batter evenly into the prepared pan.
- Sprinkle 1/2 cup chocolate chips over the top of batter.
- Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.
- Cool completely and cut into bars.
- 1 cup unsalted butter (softened to room temp)
- 2 eggs
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup mashed banana
- 2 1/2 cups chocolate chips (divided)
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Y’all! Seriously! These brownies are ridiculous! They’re so easy and SO good, we’ve been trying for two weeks to come up with a name that makes them sound as good as they are. But we failed. In a last ditch effort, I’ve decided to call them OMGeeee Brownies, because when you taste them, you’re going to say, “Oh my goodness!”
On a whim, Heather made these a few weeks ago as a way to dress up a regular ol’ brownie mix. We’ve made them 3 times since then. They are that good. Now, don’t discount this because it seems so simple. These are amazing. And SO easy!
Start with a regular ol’ box brownie mix. After experimenting with several different brands and types, this Ghirardelli Dark Chocolate mix is my favorite. You really want some that are kinda fudgey and I like that these have chocolate chips in them too.
Now, just make them according to the package instructions.
Take them out of the oven and pour the sweetened condensed milk over them while they are still warm. You can even poke some holes in them to get all the sweetened condensed milk down in there. Now, I know that we only use half of the can and you’re asking, “What do I do with the other half?” Well, I’m not sure what to tell you. I never endorse wasting anything, but honestly wasting the other half of the can is totally worth it just to be able to make these. And putting a whole can on these is just too much. Just pour the other half in a sealable container and pop it in the fridge and hopefully you’ll find something to do with it. You might just end up making another batch of these brownies once you taste them. (Just as a side note, those caramel and chocolate flavored sweetened condensed milks are AMAZING in this too!)
Then sprinkle the top with the chocolate chips. You can use as many as you want to cover the top. I like a lot, so I use about 3/4 cup. Now, just let them sit and cool completely. See! Easy peasy! Y’all enjoy!
Clean Eating Detox Brownies- Vegan + Gluten & Refined Sugar Free
This healthy brownie recipe is gluten free, refined sugar free, vegan and they taste amazing! The recipe is based off the Detoxinista’s recipe for Amazing Date Brownies. However, I have to give credit to my former employer The Green Beanery coffee stand in Kirkland, Washington for introducing me to this healthy brownie recipe. They changed the recipe to fit with the ingredients they had on hand, then I changed it a little more. Everyone is always blown away by how good they are!
I highly recommend baking these in a muffin tin, they can get a little messy if you bake them in a regular cake pan. If you decide to add chocolate chips, look for chocolate chips without dairy, refined sugar and minimal ingredients. If your local Costco has Wild Roots organic paleo chocolate chips, get them now. They are the best chocolate chips. You can only find them at Costco though and my local Costcos have quit carrying them. They are sweetened with coconut sugar and have the best flavor. Wild Roots says that if Costco customers start requesting them, they might get them back. So run to your Costco and drop a note in their suggestion box.
UPDATE – I just recently discovered Hu Kitchen dark chocolate gems. The only ingredients are organic cacao, unrefined organic coconut sugar, organic fair-trade cocoa butter. Their chocolate is made with simple ingredients that they “obsessively vet”. It’s paleo, vegan, organic, soy free, refined sugar free, with no emulsifiers or soy lecithin. Just clean ingredients! They also have chocolate bars and grain free crackers.
Lakanto Sugar Free Chocolate Chips are good as they are sweetened with monk fruit, but they have some ingredients I don’t love. Enjoy Life is also a good brand and is allergen free, but they do use cane sugar. Or use whatever chocolate chips you have on hand. Let me know if you have any chocolate chips with clean ingredients you love. I also recommend using cacao powder over cocoa if you can. Cocoa powder has less antioxidants, is processed and has been roasted. The roasting process removes some of the nutrients. Cacao powder, has more antioxidants and health benefits, hasn’t been roasted and is minimally processed. Check out the health benefits of cacao powder here.
Reviews ( 47 )
These really are "SO GOOD BROWNIES". I made these and another recipe that called for unsweetened chocolate and these were the winner all around the house! I made them exactly as the recipe calls, no substitutions at all and they are definitely a new favorite!
The consistency of these brownies are out of this world amazing they're fudgy but still soft and chewy. But these are so sweet I couldn't even bare to eat them. I even used 3/8 more unsweetened chocolate squares (1 & 1/2 squares) more than the recipe called for because I like ultra rich brownies. They were still entirely TOO SWEET. I am remaking this recipe with 1c - 1 & 1/2 c sugar and I recommend you do the same. Other than the sweetness, this recipe is quite good.
Just had my first bite and they ate like eating a straight cup of sugar. Moving onto another recipe.
We came off a month long jag of making fudge from the recipe on the Hershey's Cocoa label. Ever made it?It's the most unforgiving recipe ever. If you stir too much after it cools, or there's humidity in the air in a neighboring state, you're screwed. It either becomes Spoon Fudge or you can't get it out of the pan - there are so many ways to fail.
This is why I tried this Brownie recipe. It has the word easy in the title, and I now need easy. One dish, one pan, no stove-top cooking required. These are the best brownies ever! Ooey and Gooey and Cakey, all in one pan. I didn't add but pecans, cuz you gotta have nuts in your brownies. And I agree with the guy who added icing, but I was too lazy. Next time, though. cuz I'll be making these ALOT!
Fruit-Sweetened Carrot Cake Loaf
Fruit-sweetened carrot cake loaf, just in time for Easter. This loaf is incredibly moist and naturally sweetened with dates and applesauce. Have it for breakfast, snacks or dessert!
Yes, I’m a little last-minute sharing an Easter recipe, but on my defense, these cookie dough mousse cups were meant as an Easter recipe as well.
Are you doing anything exciting for the long Easter weekend? Shaun and I are in Calgary to visit family and I’m so excited for a second weekend away (after visiting Nelson last weekend). We’re there for 4 days, spending time with family, exploring the city and hopefully stopping in Banff on the way back for a little hike. We haven’t been there since last summer when we drove across Canada and I’m so happy to be going back. Banff was definitely the highlight of our trip last summer, so it should be fun.
I won’t be cooking much this weekend, but I did bring a carrot cake loaf with us. I’ve been testing it all week, which means we have a lot of it in the fridge. I suppose I could share a little.
The best part about this carrot cake loaf? It can be a nutritious breakfast or snack, yet it’s sweet enough for dessert.
Unlike my favorite banana bread, this carrot cake loaf is sweetened with dates, applesauce (and pineapple if you’d like), which makes it sweeter. It’s insanely moist thanks to all the fruits and a touch of oil. I love it best when served with sunflower seed butter for a little boost of protein and extra flavor. It’s the best combination, trust me! Plus, this way, you’re combining carbs and protein for a healthier breakfast or snack.
For a real treat, you could serve it as a cake with cream cheese frosting or maybe some coconut whipped cream or nice cream. Whichever way you decide to go, it will be delicious.
Watch How to Make the Recipe:
Looking for more last-minute sugar-free Easter desserts? Here are some of my favorites:
Chocolate Fudge Caramel Brownies
This recipe is an oldie but a goodie! Instead of making homemade brownies from scratch, it starts with a box of brownie mix. Then the secret is mixing in extra chocolate chips and then adding a layer of caramel in between. So rich and decadent!
It’s a family tradition to bake a treat on Sundays and these caramel brownies make an appearance quite often. They are quick, easy and taste amazing. They’re super rich and fudgy, with gooey caramel oozing out. Plus I love the perfect touch that the sweetened condensed milk adds. They’re also studded with chocolate chips, making every bite perfection. You are going to LOVE them if you are a chocolate lover like me. I love anything with the words chocolate and caramel. )