Snickers Fudge Brownies

Snickers Fudge Brownies

Well this is the best thing that I’ve seen for a while!

Ok..so there’s a story behind these beautiful creations. Well, there’s a story behind all of my creations, but these are an exceptional exception! Why? Well, I’ll tell ya. A very good friend of mine, Tina, was stuffing her face with a Snickers bar just before a Zumba class…BUT! That’s not all my friends. She was about to instruct the class. I knowwww!

So I solemnley swore to her that I would make her a healthy version of a snickers… and call it Tina’s Snickers Fudge Brownies. And I promise, no BEANS of any sort were hurt during the making of these brilliant beautiful bars.I made these using Spelt flour, which I am Absolutely in love with, but any flour is fine. And topping them with a thick and HEALTHY caramel topping, along with melted chocolate…well, I think Tina will kill me if I don’t drop these off to her soon.

These were AMAZING and perfect for freezing and saving for those chocolate cravings! Super fudgy! As much as I love baking with beans, I’m so happy these turned out so moist and perfect without them!

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Snickers Fudge Brownies

Weight Watchers: 4pp per brownie! And they are BIG!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 Brownies

Calories 161kcal

Author Karina - Cafe Delites

Ingredients

• BROWNIES:
• 1/4 cup light butter/coconut oil , melted
• 1/2 cup natural sweetener/sugar of choice
• 3/4 cup water
• 1/4 cup peanut and cacao spread
• 2 teaspoons vanilla extract
• 1 cup spelt flour (or plain/all purpose)
• 1 1/2 teaspoons baking powder
• 1/3 cup unsweetened cocoa powder
• 1/4 cup low fat vanilla yoghurt
• CARAMEL TOPPING:
• 1/2 cup fresh pitted Medjool dates (approx 5 dates)
• 1/8 cup sweetener/sugar of choice
• 1/8 cup unsweetened almond milk
• 1 tablespoon maple syrup (can be sugar free - sub with agave or rice malt syrup)
• EXTRA TOPPING:
• 2 tablespoons milk or dark chocolate chips , melted
• 2 tablespoons crushed peanuts (optional)

Instructions

• Preheat oven 176c | 350F. Spray a 8x8-inch baking pan with oil spray, wipe over with a paper towel, and set aside.
• Whisk butter/oil, sweetener/sugar, water, spread, yoghurt and vanilla extract until combined. Add flour, baking powder cocoa powder and yoghurt. Mix well with a wooden spoon, but be careful not to over beat. The batter will be thick but smooth.
• Pour batter into baking tray and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
• While brownies are baking, make caramel topping. Throw dates, sweetener/sugar, milk and vanilla into a food processor. Process for approx 5 minutes, scraping down the sides with a spatula, until smooth and thick. Set aside.
• Melt chocolate chips in the microwave in 30 second intervals until melted, stirring between intervals with a metal fork.
• When brownies are done, remove from oven and cool for 20 minutes before placing onto a wire rack. Top with caramel topping and drizzle with melted chocolate. Sprinkle peanuts on top! ENJOY!

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 5.6g | Fat: 6g | Saturated Fat: 2.5g | Fiber: 2.8g | Sugar: 11g

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