This is a remake of an old gluten free brownie I revamped to use what I had on hand. With this formula you get a nice dense square with some spring and loads of nutty chocolate notes. I say caramel, but really I used dates, when they are baked like this you end up with moist sticky ribbons through the batter that taste like caramel, it’s lovely.
There is no butter or oil or sugar added to this batter, just almond butter and cocoa with a blend of black bean flour and brown rice flour, farm fresh eggs and just a hint of molasses and maple syrup, all rounded out by some strong coffee. It is like a no guild chocolate caramel coconut milk mochachino.
In a mixer bring together;
3 fresh eggs
1 Tbsp vanilla
1 tsp sea salt
10 whole dates, pitted and sliced into ribbons
2 Tbsp each: un-sulphured molasses and maple syrup
1/2 cup of almond butter
1/2 cup of black bean flour
1/2 cup brown rice flour
1 tsp baking power
1/2 cup pure cocoa power
1/2 cup cold brewed coffee
1/2 cup of chocolate pieces (I just cut up a chocolate bar)
* depending on the size of your eggs and the mositure of the date, you may want to add a splash of almond milk if the batter seems to dry.
Combine everything together and pour into a prepared small square pan.
Bake at 350º for 20-25 minutes. Bake until the top is set and firm. Cool on a wire rack, then glaze with a simple chocolate coconut milk gnache like this one