This is my favourite brownie recipe hands down. They don’t take that long to make and the result is that you have a really yummy sweet treat that is sure to make you and your guests very happy indeed. The brownies on their own are really tasty and quite moreish, but add the salted caramel icing and they are bliss. I can’t get enough of the icing and could easily eat it entirely on its own. I made some extra icing the other day and poured it over the Nobo salted caramel ice-cream and it was amazing.
1 cup hazelnuts
1 cup almonds
2 cups medjool dates*
1/2 cup raw cacao powder
4 tbsp maple syrup
1 tsp vanilla extract
Pinch sea salt
For the salted caramel icing:
2 tbsp coconut oil
2 tbsp cashew nut butter
2 tbsp maple syrup
Generous pinch sea salt
*If you want to use dried dates instead of medjool dates, just make sure to soak them in hot water for 30 minutes and drain them before use.
Place the hazelnuts on a baking tray and the almonds on a separate baking tray and place both in the oven at 190C/gas 5 for ten minutes. Remove from the oven and wrap the hazelnuts in a clean towel and leave for 5 minutes. Rub the hazelnuts white still wrapped in the towel vigorously to remove most of their skins and place the hazelnuts in a food processor. Don’t worry if you don’t remove all of the skins from the hazelnuts. Place the almonds into the food processor along with the hazelnuts and blitz until the nuts begin to form into a sticky crumb.
Add the dates, cacao powder, maple syrup, vanilla extract and sea salt and blitz until the mixture forms into a sticky dough. This may take a few minutes depending on the strength of your food processor.
Transfer the brownie dough to a baking dish lined with parchment paper. Press the brownie mixture firmly together into the base of the dish, around 1 cm in depth. Place in the fridge while you make the salted caramel drizzle.
To make the salted caramel icing, place all the ingredients in a small saucepan over a low heat until they are melted. Whisk together well and pour over the brownie mixture. Return to the fridge for an hour to set. Once set, cut into squares and store in a container in the fridge.
(When I posted this recipe first I forgot to include raw cacao powder in the ingredients - oopps and sorry! It's there now (thanks to one of the readers of the blog for noticing and letting me know) and hope I corrected it before anyone had a chance to make these).