Fudgy Caramel Chocolate Brownies (5 ingredients)

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Caramel-y, fudgy, and ultra-rich, these Fudgy Caramel Chocolate Brownies are really not the regular brownies you would have in the restaurant!

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

Fudgy Caramel Chocolate Brownies

Yes, brownies again. I know. Maybe I eat them too often. But you cannot blame me for testing recipes right? And there is no such thing as “too many brownies.” Well … at least in my world. 😉

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

Even though they are brownies, they are not the regular brownies you usually have outside. They are super fudgy, caramel-y, and really healthy compared with regular butter-stuff brownies. And of course, they are vegan!

And what’s more great is that you only need 5 ingredients to put it together. One optional ingredient is salt since I really like to add everything with “a pinch of salt.” So that’s totally up to you (but highly recommended).

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

They are really dense, rich, and taste decadent. But in fact, they are actually not as decadent as you thought. The main ingredients for these brownies are dates, one of my favorite foods in the world.

This recipe is inspired by one of my favorite bloggers ─ Sadia from Pick Up Lime. The photos of her brownies look so enticing that I want to make a similar one. However, since I don’t have Medjool dates at hand, I use the smaller Deglet Noor ones and adapt accordingly.

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

I’m quite happy with the adapted result. These brownies really taste like a mini cup of caramel hiding under the chocolate brownies’ disguise. The addition of pecans also adds another caramel tone to these fudgy desserts.

I usually use walnuts in chocolate brownies recipes, but sometimes I change to use pecans for more caramel-like flavor.

Fudgy Caramel Chocolate Brownies vegan

These Fudgy Chocolate Brownies are really rich. Even a dessert monster like me couldn’t finish more than one square. It doesn’t mean that they are bad. It’s due to the fact that they are so rich that I usually feel satisfied before I bite in the second one.

They are not super sweet since there’s cacao powder to make the balance (I love this cacao powder), but they are really like the concentrated version of regular brownies thanks to the naturally uncannily sweet dates!

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

You could enjoy them warm or cold. I personally prefer to have them straight out of the fridge so they are more firm and not-so-sweet. And it’s summer now, so, yeah.

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

It might sound a little bit contradictory to love dessert “not-so-sweet.” But if you have tasted tons of overly sweet desserts, I think you would understand and agree with me.

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

Other brownies you might also want to try:


For now … Shall we?

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.

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Fudgy Caramel Chocolate Brownies (5 ingredients)

溼潤蜜甜巧克力布朗尼 Fudgy Caramel Chocolate Brownies

Caramely, fudgy, and ultra-rich, these Fudgy Caramel Chocolate Brownies are really not the regular brownies you would have in the restaurant!
作者: Nora Hsu
準備10 minutes
料理15 minutes
總共25 minutes
哪道菜: Dessert
料理別: American, Gluten-Free, vegan
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, dessert, gluten-free, sweets, vegan
份量: 8 people

食材

  • 90 g pitted dates 去籽椰棗乾, ~1 scant cup, soaked in 30 ml water for 10 minutes 浸泡於 30 ml 水中 10 分鐘
  • 15 g almond flour 杏仁粉
  • 20 g pecans 胡桃, toasted & roughly chopped, plus more for topping
  • 25 g cacao powder 生可可粉, or cocoa powder
  • 20 g dark chocolate chips 黑巧克力豆
  • A pinch salt 1 小撮鹽, optional

作法

  • Preheat the oven at 175 C / 350 F.
  • Add the pitted dates with the soaking water to a food processor and process until they look like a puree. If your dates are too dry (like mine), add more water to blend. Stop and scrape down the sides as needed.
  • Add the almond flour, toasted pecans, cacao powder, and salt. Continue to process until all incorporate together.
  • Line the 20cm-long loaf pan with parchment paper. Remove the blade from the processing cup and scoop out the mixture into and pan.
  • Smooth out the mixture evenly and add chocolate chips and pecans.
  • Place into the oven to bake for 15-20 minutes until they are firm. Let it cool in the pan for at least 15 minutes. Then it's time to cut into squares and enjoy with a cup of tea or coffee. I like to enjoy them cold so I usually let it cool down completely and place into the fridge for 3 hours. 🙂

中文版

  • 將烤箱以 175 C / 350 F 預熱
  • 將去籽椰棗乾與浸泡的水放入食物處理機中,攪打至接近泥的質地。如果你的椰棗像我一樣偏乾,那可以再加一點水幫助攪打。視情況停下來做刮杯的動作
  • 加入杏仁粉、烤過的胡桃,可可粉,繼續攪打混合至均勻
  • 取一長條麵包模(我的是 20*11 cm),裡頭鋪烘焙紙。取出處理杯中的刀片,將混合物挖取移入麵包模中
  • 抹平表面,再加上巧克力豆與更多的胡桃
  • 放入烤箱烘烤 15-20 分鐘,至摸起來實不沾手。之後取出,讓它在模內靜置 15 分鐘。之後就可以取出,切塊,搭配一杯茶或咖啡享用。我個人喜歡吃冰的,所以通常會讓它完全放涼,之後放入冰箱冷藏 3 小時

備註

  • Storage: Store in an air-tight container in the fridge for 5 days or 3-4 weeks in the freezer.
  • 保存:放入密封盒中,冷藏保存 5 天,冷凍 3-4週
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Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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