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 Emma's 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'. 

Plus have a look at the link below to be able to quickly buy, & have delivered, these recipe ingredients from 44 Foods. 

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) cocoa 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)

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.

Here’s a time saving idea.
If you like this recipe and want to make it … click on this link to 44 Foods, who have offered to simplify the shopping. They will bundle up the ingredients for one (or more) of these recipes and deliver this to your door anywhere in mainland UK. Click through here to take a look.