Caramel Nut Brownie

Oct 29, 2021

Whenever I’m in a cafe that has some tempting cakes on display, I love checking them out – even though I can’t eat any of them!  It sounds a bit masochistic I know, but I’m a cake geek – (if you hadn’t already noticed). I enjoy admiring other people’s sweet creations, plus the thrill gets even better when I think I can devise a healthier version.

I spotted this cheeky brownie amongst the cake crowd in a beautiful bakery window display last week.  Once I got to scoff down my very low sugar/low carb version, it certainly didn’t disappoint!  It’s topnotch toffee titillation. The two cake chums I’ve fed it to this week made some very happy, contented noises too.

You’ll need yacon syrup to make the caramel. It’s a tad expensive but this zero/low sugar syrup is unbeatable for making indecently gorgeous toffee goo.

.https://www.amazon.co.uk/Yacon...

FOR THE BROWNIE
3 eggs
180g 100% cocoa dark chocolate
4 tbsp xylitol
1 tsp vanilla essence
1 tbsp caramel essence
150g butter
150g ground almonds
1 tsp baking powder
Pinch of salt

FOR THE TOPPING
5 tbsp avocado oil (or olive oil is ok - avocado has less of a dominant flavour)
5 tbsp yacon syrup
4 tbsp crunchy peanut butter
1 tsp caramel essence
120g chopped cashew nuts

Line a 23cm square cake tin with baking paper and heat the oven to Gas Mark 4/180C.
Melt the butter and chocolate in a bowl over a pan of simmering water.
Meanwhile whisk the eggs, sweetener and flavourings until the mixture is frothy and light.
Add the melted chocolate and butter to the egg mixture and blend well.
Put the almond flour, salt, and baking powder into a bowl and mix together well. Stir into the cake mix and blend.
Pour the mixture out into the lined cake tin. Smooth over the top.
Bake for 30 minutes.
Put a knife put in the centre to see if it comes out clean to check its cooked through.
Leave to cool in the tin.

Mix the topping ingredients together until they are well blended.
Spread generously over the top of the cooled cake and sprinkle over the nuts.
Keep in the fridge.