Cookie Dough Caramel Brownies

Kick those pudding cravings with these babies! 
Gluten, dairy and refined sugar free and FUDGEY! 

  • ½  cup hazelnut meal 
  • ½ cup almond meal 
  • 2 tbsp buckwheat flour 
  • 1/3 cup cacao 
  • 50g chocolate, melted (I use Loving Earth) 
  • 1 tsp baking powder
  • 3 free range eggs, whisked
  • 1 tsp vanilla 
  • ¼ cup coconut oil, melted 
  • 3 ½  tbsp coconut sugar 
  • 1 tbsp mesquite (optional)
  • 1 tbsp. almond (or macadamia) butter
  • ¼ cup coconut cream 
  • ¼ cup hot water 

Cookie dough:  
  • 2 tbsp desiccated coconut 
  • ½ cup cashew meal (blend cashews in the food processor until a fine flour forms)
  • 1 tbsp tahini
  • 50g coconut butter, softened
  • 1 tbsp coco oil, melted 
  • 1 tbsp macadamia butter 
  • 2 tbsp maple 
  • A few squares of chopped chocolate, extra (optional) 

  • ¼ cup coconut sugar
  • 1 tsp tapioca flour 
  • ¼ cup coconut cream 
  • 1 tsp vanilla 
  • Generous sprinkle of salt


Preheat the oven to 180 degrees Celsius, fan-forced. 
In a mixing bowl, combine all brownie ingredients until smooth.
Pour mixture into a medium-sized rectangular tin lined with baking paper.

For the cookie dough, combine all ingredients in a bowl and stir well. Dollop the mixture into the brownie tin, poking some spoonfuls below the surface of the brownie mixture.

Place in the oven for about 30-40 minutes or until the skewer comes out nearly clean. 

Meanwhile, make the caramel sauce by placing all ingredients into a small saucepan over high heat. Once the mixture starts to bubble and thicken, take it off. 

Pour over the brownies. Heaven! 

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