Emma's Nutrition logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
logo logo
  • Home
  • Consultations
  • Events
  • Cookbooks
  • About Me
    • About Me
    • My Recommends
  • Recipes & Blog
  • Contact
  • Shop
Triple Layered Chocolate Brownies
SWEET THINGS

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'. 



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) 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)


Method

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. 



Print this recipe
  • Menu

    • Home
    • Consultations
    • Events & Workshops
    • Cookbooks
    • Recipes
    • About
    • Contact
    • Shop
© 2022 Emma's Nutrition. All rights reserved | Website by Mosfa

Please note if you are pregnant or breast feeding seek nutritional advice from your qualified healthcare professional before adjusting your diet or taking supplements. The information contained in this website is general advice only. It is not medical advice, nor is it designed or intended to replace medical advice. At all times the reader is advised to seek the guidance of a qualified healthcare professional before acting on any of the material contained in the website. The authors of this website and their agents are not liable for injuries or damage occasioned to any person as a result of reading or following the information contained on this website or the omission of any information contained in this website.

All intellectual property rights in the content and materials on this website are owned by Emma’s Nutrition and/or its licensors. Visitors to the website may not copy any of the materials, images and other content or otherwise use the same without the express prior written permission or licence of Emma’s Nutrition. Email enquiries/permission requests from the contact form here.

Customer Services
Cookies Policy  |   Privacy Policy  |   Refund Policy  |   Shipping Policy  |   Terms of Service