Chocolate caramel brownie
These nutritious fudge brownies are made with date syrup, which tastes just like caramel in this dessert.
I keep a bowl of chocolates on my desk for my fellow co-workers and visitors to my office because sometimes in the middle of the day you just need a little something chocolatey and sweet. But what’s a gal to do if that craving comes more often than she’d like, and it starts to show? Enter the nutritious, guilt-free, satisfyingly fudgy chocolate caramel brownie.
Made with 100% whole wheat flour, sweetened with honey, and with only 2 tablespoons of coconut oil in the whole pan, you can have more than just a bite of these brownies with no guilt.
Double up on the recipe for a rainy day – these freeze and defrost beautifully.
Note: This recipe uses DAGOBA Chocolate. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup honey
- 1/3 cup DAGOBA cacao powder
- 1/2 cup unsweetened applesauce
- 2 tablespoons coconut or olive oil
- 1 teaspoon vanilla extract
- 1/2 cup date syrup*
Preheat oven to 350°. Line an 8” round baking pan with foil, and spray with non-stick coating.
Mix all ingredients until thoroughly combined. Pour into prepared pan.
Put date syrup into a small ziploc bag and snip the corner. Squeeze out in a swirl over brownies, and then use a knife to marble.
Bake for 28 - 30 minutes, or until center is set.
*Make your own date syrup by blending 1 cup pitted dates with 1 cup hot water until smooth. Date syrup lasts in the refrigerator for at least a week, and can be used as a sweetener in many baked goods, hot drinks, or subbed for caramel sauce over ice cream or baked fruit.