Chocolate caramel brownie

May 29, 2019

PREP 20/Mins
COOK 20/Mins
Serves 8-10/Serves

3/4 cup almond meal
1/4 cup cocoa powder
1/4 cup (32 grams) Two Islands chocolate protein
4 tablespoons coconut sugar
1/2 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2/3 cup dark chocolate chips
2 eggs
1 teaspoon vanilla essence


1/3 cup smooth peanut butter
1/2 cup maple syrup
1 teaspoon vanilla essence
1 serving (25 grams) Two Islands salted caramel protein

1. Preheat oven to 175 degrees fan bake - line square baking tin with baking paper.

2. Melt coconut oil and chocolate chips together until smooth, set aside. Whisk coconut sugar, eggs and vanilla together until silky. Slowly pour in melted choc mixture and whisk until combined.

3. Add all remaining dry ingredients into a bowl and mix, then add in wet mixture. Stir well, mixture will be thick. Fold in any additional chocolate chips or nuts.

4. Transfer brownie mixture into prepared tin.

5. In a pot on low heat, whisk together caramel ingredients, add salted caramel protein once off stove. Pour over and stir into the brownie mix.

6. Place brownie in oven and cook for 17-20 minutes or until cake tester is clean. Feel free to cook brownie for longer on lower heat if caramel looks like it's burning.

7. Once cooked, let it cool before cutting.