These brownies, although a bit more effort to make than the Fudgy Chocolate Truffle balls, are worth it! They contain ingredients that are both anti-inflammatory and prebiotic. The extra virgin olive oil and nuts/seeds provide anti-inflammatory benefits and the oats and cacao/cocoa provides a prebiotic gut microbiota boost.
SWEET THINGS
Triple Layered Chocolate Brownies
60 minutes
Makes 25 pieces
Ingredients
Crumble Base:
3/4 cup (65g) rolled oats
1⁄2 cup (75g) hazelnuts or almonds, ground
2 tbs (25g) oat flour
2 tbs (40mls) extra virgin olive oil
2 tbs honey
Salted Caramel Middle Layer:
200g soft (Medjool) dates, pitted (about 12 = 1 heaped cup)
1 tsp salt
1⁄2 tsp vanilla extract 8 tbs (130 mls) water
Brownie Topping:
3⁄4 cup (55g) cacao or cocoa powder
150 mls extra virgin olive oil
1⁄2 cup (60g) coconut sugar or other sugar
1 tsp vanilla extract or scraped seeds from half a vanilla pod
150 mls water
1 cup (150g) hazelnuts or almonds, ground
1⁄2 cup (40g) rolled oats, ground
3 heaped tbs (40g) ground flax seed/linseed or psyllium husk or 2 eggs
1 tsp baking powder a pinch salt (helps to bring out the chocolate flavours)
3/4 cup (65g) rolled oats
1⁄2 cup (75g) hazelnuts or almonds, ground
2 tbs (25g) oat flour
2 tbs (40mls) extra virgin olive oil
2 tbs honey
Salted Caramel Middle Layer:
200g soft (Medjool) dates, pitted (about 12 = 1 heaped cup)
1 tsp salt
1⁄2 tsp vanilla extract 8 tbs (130 mls) water
Brownie Topping:
3⁄4 cup (55g) cacao or cocoa powder
150 mls extra virgin olive oil
1⁄2 cup (60g) coconut sugar or other sugar
1 tsp vanilla extract or scraped seeds from half a vanilla pod
150 mls water
1 cup (150g) hazelnuts or almonds, ground
1⁄2 cup (40g) rolled oats, ground
3 heaped tbs (40g) ground flax seed/linseed or psyllium husk or 2 eggs
1 tsp baking powder a pinch salt (helps to bring out the chocolate flavours)
Method
Preheat your oven to 160°C (325oF) fan forced or 180oC (350oF) regular.
Grease a 20cm x 20cm square tin with a little oil and line the base and sides with baking paper.
Crumble Base: In a blender or food processor grind 1⁄2 cup hazelnuts and 2 tablespoons of oats to make the ground oat flour and hazelnut 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, whilst you prepare the rest of the layers.
Salted Caramel Middle Layer: In a blender or food processor or stick blender mash all the ingredients together to form a thick paste.
Spread on top of oat base once it is out of the oven.
Brownie Topping: Grind up 1 cup of hazelnuts and 1⁄2 cup rolled oats, if not already ground.
Put all the ingredients into a food processor, or into a mixing bowl, and mix until only just combined.
Pour all the mixture on top of the salted caramel layer.
Bake for 25 minutes. Take care not to over bake this. Under cooked is better than over cooked.
Let it cool for at least 60 minutes out of the oven, still in its tin, as it can crumble apart. It is a bit crumbly whilst warm. I know, I know it’s hard to wait!
Allow the brownie to cool before cutting.
Once cool, cut into 25 squares.
Store in an airtight container or freeze in portions.
Grease a 20cm x 20cm square tin with a little oil and line the base and sides with baking paper.
Crumble Base: In a blender or food processor grind 1⁄2 cup hazelnuts and 2 tablespoons of oats to make the ground oat flour and hazelnut 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, whilst you prepare the rest of the layers.
Salted Caramel Middle Layer: In a blender or food processor or stick blender mash all the ingredients together to form a thick paste.
Spread on top of oat base once it is out of the oven.
Brownie Topping: Grind up 1 cup of hazelnuts and 1⁄2 cup rolled oats, if not already ground.
Put all the ingredients into a food processor, or into a mixing bowl, and mix until only just combined.
Pour all the mixture on top of the salted caramel layer.
Bake for 25 minutes. Take care not to over bake this. Under cooked is better than over cooked.
Let it cool for at least 60 minutes out of the oven, still in its tin, as it can crumble apart. It is a bit crumbly whilst warm. I know, I know it’s hard to wait!
Allow the brownie to cool before cutting.
Once cool, cut into 25 squares.
Store in an airtight container or freeze in portions.
