Almond Brittle Brownies
Almond Brittle Brownies
Yield: 9 large pieces
Prep time: 30 MinSet Time: 25 MinTotal time: 55 Min
These almond brittle brownies are quite easy, refined sugar free, & seriously addicting!
Ingredients
Brownies
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/3 cup cacao powder
- 2 flax eggs (or sub real eggs)
- 1/4 tsp sea salt
- 1/3 cup maple syrup
- 1/2 cup Monkfruit or Coconut sugar
- 1/4 cup melted coconut oil
- 3/4 cup chopped chocolate
- 1 tsp vanilla
- 1/3 cup peanut butter
Brittle
- 3/4 cup coconut cream (solid part from full-fat canned coconut milk. It’s okay if you het a little of the water!)
- 1/2 cup granulated Monkfruit sweetener (can sub coconut sugar)
- 3 tbsp coconut sugar
- 1 tsp vanilla
- 1/4 tsp sea salt
- 3/4 cup slivered almonds
Instructions
- Preheat the oven to 350F. Line a 8x8 baking tray with parchment paper and set aside.
- Melt the chopped chocolate and coconut oil together until smooth. Then, add in the peanut butter and remaining wet ingredients. Stir in the dry.
- Spread into the pan evenly and bake for 20-22 minutes or until just set. Remove from the oven and allow to cool completely.
- While the brownies are baking, make the caramel. In a small saucepan over medium-high heat, add the coconut cream & sugars.
- Whisk well, bringing it to a boil. Let it boil for a few minutes, 5 ish or so, whisking often.
- Reduce the heat to low-med & let it simmer for a couple more minutes, whisking often. Then lower to low & let it cook until it reduces & resembles caramel. This can take a bit! Remove from the heat and stir in the vanilla, sea salt, and almonds.
- Spread the caramel mixture over the brownie base. Pop in the freezer until the caramel has hardened (at least two hours)!