Made using a blend of flours and nut meals, organic dark chocolate and homemade almond milk caramel, this is a naughty but nice, caramel-packed, crusty-edged, chocolate brownie. There is quite a bit of natural cane sugar in this recipe, but hey… we all need a little sweetening up now and again, right?
½ cup natural cane sugar
1 tbsp honey
2 tbsp water
1/3 cup almond milk – organic if possible
1½ tbsp flax meal
¼ cup water
½ cup buckwheat flour
¼ cup coconut flour
1 cup almond meal
½ cup cashew meal
2 tbsp arrowroot
½ cup cacao powder – cocoa powder can be used instead
1 tsp sea salt
½ tsp bicarbonate soda
¼ tsp cinnamon
1/3 cup softened butter
½ cup good quality dark chocolate
¼ cup almond milk
2 tsp vanilla extract
Preheat oven to 180C
Prepare a standard sized loaf tin by lightly greasing it with butter and lining with a piece of baking paper – big enough to hang over the edge of the tin a little bit.
For the caramel, combine the sugar, water and honey in a small saucepan over medium-high heat. Gently swizzle the pan and wait for the sugar granules to dissolve. Increase the heat and let the mixture continue to bubble and boil – it is important that you stay near the saucepan during this stage as the caramel can burn quickly. Once the colour of the mixture turns a rich amber colour, remove it from the heat. Pour in the almond milk slowly. The mixture will bubble and spit a little. Whisk the mixture as soon as you can to achieve a smooth, well-incorporated caramel. Add a generous pinch of salt before transferring the mixture into a bowl. Pop the bowl into the fridge and let the caramel cool completely.
In a small bowl, combine the flax meal and water. Set aside to thicken.
In a large bowl, combine the buckwheat and coconut flours, the two nut meals, arrowroot, cocoa, salt, bicarb and cinnamon. Set aside.
In a non-reactive bowl over a saucepan of gently simmering water, add the butter and chocolate. Gently stir the mixture until melted. Remove from the heat.
To the melted chocolate mixture add the flax meal and water mixture, sugar, almond milk and vanilla. Whisk to combine.
Add the wet ingredients to the dry and fold together. Don’t be too concerned if the mixture seems quite dry at this point – continue to mix until there are no more noticeable floury bits in the batter.
Take half of the batter and press into the prepared tin. Smooth it out as much as you can – the mixture is quite dry and sticky so I find if you wet your hands slightly it is much easier to work with the batter and press into the corners of the tin and spread out as evenly and flatly as possible. Pour about ¾ of the almond milk caramel over the bottom layer of brownie batter. Smooth it out evenly. Add the remaining brownie batter on top of the caramel. Again, try your best to spread it evenly.
Pop the tin into the preheated over to bake for 35 minutes. Remove from the oven and let cool completely before removing from the tin and cutting it.