These Salted Caramel Stuffed Brownies by Sarah's Healthy Kitchen are totally scoffable!
Sarah used the Vive protein bars found in our February "FIT" subscription box. The recipe serves 16 (unless you're me and Lucy) and can me made dairy free and vegan. Thank us later!
Salted caramel stuffed brownies
100g unsalted butter (dairy free if necessary) 250g coconut sugar 260g plain soy yogurt 3 tbsp maple syrup 150g oat flour
40g cacao powder 1 1/2 tsp baking powder 1/2 tsp salt 2 Vive salted caramel bars, chopped
For the caramel-
300g pitted medjool dates
4 tbsp boiling water
Preheat the oven to 180°c and line a 20 x 20cm square tin with parchment.
Add the pitted dates, boiling water and salt to a high powered food processor and blitz until a smooth caramel forms (add extra water as needed) Set aside.
Add the butter to a microwaveable safe bowl and heat in the microwave in short increments until melted. Add the sugar and beat with a spoon for a couple of minutes until really well incorporated.
Add the yogurt and maple syrup and beat again for a couple of minutes until paled.
In a large bowl add the oat flour, baking powder and salt and mix through. Add the wet ingredients to the dry and fold together until fully combined.
Finally fold through the chopped Vive bars until evenly distributed.
Spoon half the mixture into the tin and even out with the back of a spoon. Spread an even layer of caramel on top, and finally spoon the rest of the brownie mixture on top.
Bake for 30 minutes until a skewer comes out cleanish. Allow to cool in the tin for 20 minutes before removing and placing on a wire rack to cool completely.
Best stored in an air tight container in the fridge.