Description
Decadent olive oil brownies taken to the next level with dates in the brownies and a rich toffee sauce on top.
Ingredients
Brownies
4 ounces carob or dark chocolate
10 tablespoons olive oil
2 teaspoons espresso powder
1 cup dates, roughly torn apart
1 ½ cups coconut sugar
1/3 cup carob or cocoa powder
½ teaspoon sea salt
3 large eggs
1 tablespoon pure vanilla extract
2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour
1 cup carob or dark chocolate chips
Toffee sauce
2 teaspoons espresso powder
½ cup coconut oil
¾ cup maple sugar
1 tablespoon pure maple syrup
¾ cup unsweetened almond milk
½ vanilla bean, split and scraped, pod included
¼ cup dates, torn apart
½ teaspoon flaky sea salt
Instructions
Make the brownies. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 inch square pan.
In a large microwave safe bowl, stir together the carob or dark chocolate, oil, espresso, dates, sugar, and carob or cocoa powder. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the eggs, one at a time, followed by the salt, vanilla, and flour. Finally, stir in the carob or chocolate chips, and pour into the prepared pan. Bake for 20-25 minutes until mostly set in the center.
While the brownies bake, make the sauce. In a medium saucepan, place the espresso, oil, sugar, syrup, milk, vanilla, and dates. Cook over medium heat until the mixture thickens and reduces by almost half. This can take up to 15 minutes. Stir frequently during this process. Once cooked, stir in the salt and pour over the baked brownies.
Cool brownies completely before serving. Brownies may be stored in an airtight container at room temperature for up to 4 days.
Notes
Brownie recipe adapted from Smitten Kitchen
- Prep Time: 20 minutes
- Cook Time: 30 minutes