Triple Layered Chocolate Brownies

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 (learn more about this here).

Altogether anti-inflammatory and prebiotic fibre rich foods help to support the body and mind in perimenopause and menopause. 

Have a look at my video making these brownie's here on Youtube , this will help you realise how easy they are to make. 

Note: if you can't tolerate chocolate or cocoa, then these brownies are just as delicious made without cocoa, as 'Blondies'. 

Crumble Base:
3/4 cup (65g) rolled oats
1⁄2 cup (75g) hazelnuts or almonds, ground
2 tbs (25g) rolled oats, ground* 
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 teaspoon salt
½ teaspoon vanilla extract
8 tbs (130 mls) water

Brownie Topping:
¾ cup (55g) cocoa powder
150 mls extra virgin olive oil
½ cup (60g) coconut sugar or other dark sugar
1 teaspoon vanilla extract 
150 mls water
1 cup (150g) hazelnuts or almonds, ground
½ cup (40g) rolled oats, ground* 
3 heaped tbs (40g) ground flax seed/linseed or psyllium husk or 2 eggs
1 teaspoon baking powder
a pinch salt (helps to bring out the chocolate flavours)

Preheat your oven to 160°C (325˚F) fan forced or 180˚C (350˚F) 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 ½ cup hazelnuts, or other nuts, 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.
Firmly 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, or other nuts and ½ 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.

* To make ground oats, simply pop the whole rolled oats into a blender and grind until it forms a rough flour. See the recipe details above, as this is easier to follow with each step.