Layered Salted Caramel Brownies (Gluten Free & Vegan)
These small-batch bars are built with a chewy brownie base, coated with a thick ribbon of salted caramel, and finished with a layer of dark chocolate with flakey sea salt.
Equipment
- 1 Food Professor Hamilton Beach works great
- 1 9x9 Glass Pan
Ingredients
Brownie Layer
- ½ Cup Almond Butter
- ½ Can Black beans (drained)
- ¼ Cup Coconut Oil
- ½ Cup Sugar Free Maply Syrup
- 1 Teaspoon Vanilla Extract
- 1 Banana
- ½ Cup Cocoa Powder
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
Caramel Layer
- 1 Cup Almond Butter
- ½ Cup Maple Syrup Add more if the spread needs to be more thin.
- 1 Teaspoon Vanille Extract
- 2 Tablespoons Coconut Oil
Chocolate Layer
- 1 Cup Dark Chocolate Chips
- 2 Tablespoons Coconut Oil
- Pinch Flakey Sea Salt
Instructions
Brownie Layer
- Preheat the oven to 350 degrees farenheit.
- Place all of the ingredients into the food processor. Start by blending the liquid ingredients and then add in the dry ingreients.
- Bake the brownies for ~17 minutes. Keep an eye on them!
- Allow the bars to cool.
Caramel layer
- Mix the caramel ingredients in a glass bowl.
- Spread the caramel mixture on top of the cool brownies.
- Allow the brownies to set in the fridge.
Chocolate Layer
- Place the chocoalte chips & coconut oil in a glass bowl.
- Microwave the bowl for 30 seconds. Mix the mixture, then throw it back in the microwave for 30 seconds. Repeat this process until the chocoalte is completley melted.
- Spread the chocoalte mixture on the bars. Immediatley sprinkle the flakey salt on top of the bars.
- Cool and allow the bars to harden.
- Enjoy!