Brown Butter Brownies with Date Caramel

Zero Regret Brownies (Gluten and refined-sugar free)

There's something deeply satisfying about baking a dessert that feels indulgent but doesn't rely on refined sugar or gluten to taste good. These chocolate brownies are my go-to for chocolatey goodness without the guilt, and simple enough to make whenever you need a sweet treat.

The base is a dense, fudgy brownie made with gluten free flour and cocoa powder, sweetened with maple syrup, and my FAVORITE refined sugar free, clean chocolate, Hu. They're soft in the center with just enough structure to hold together without crumbling. What makes them extra special, though, are the Hu chocolate gems and chunks of the cashew butter chocolate. And then, the finishing touch, the delicious silky caramel created with dates.

I love how the caramel comes together with just two ingredients. It's smooth, spoonable, and honestly better than any store-bought version I've tried. You can swirl it into the batter before baking or spread it on top of the brownies once they are cool. Either way, it adds a beautiful contrast in texture and flavor. These brownies are gluten free and refined sugar free. Perfect for sharing with family and friends who either are health conscious, have food sensitivities or just love a really good brownie.

Directions:

Date Caramel

• Add pitted dates to a food processor, pulse/mix on low until small bits remain. Then stream in hot water while the processor is on until a paste is made. Scrape down the sides as you blend. Remember, not too much water ... you want a thick liquid. Add a pinch of salt to taste, and you have an amazing caramel sauce.

Brownies

• Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper

• Start with the brown butter: Melt butter in a saucepan over medium heat, swirling occasionally. Once it foams and crackles, continue cooking until brown bits form and it smells nutty. Remove from heat and pour into a mixing bowl.

• Melt Chocolate: Immediately stir in chopped cashew butter chocolate until smooth

• Whip eggs & maple syrup: In a separate bowl, beat eggs, maple syrup, and vanilla on high speed until thick and fluffy (about 8 minutes)

• Combine: Gradually mix in the warm butter-chocolate mixture to the eggs and syrup. Then, stir in all of the dry ingredients

• Bake for 22-25 minutes, let cool before slicing

• Drizzle the date caramel on the brownies when the brownies are cool and the date caramel is warm

  
  

Ingredients:

Date Caramel

• 20 pitted dates, we love Del Real Organic Medjool Dates

• 1 pinch Maldon Sea Salt Flakes

Brownies

• 11 1/2 Tablespoons unsalted butter

• 1 cup Hu Dark Chocolate gems

• 3/4 c maple syrup

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 Bob's Redmill Gluten Free flour

• 1/2 c cocoa powder (we like Trader Joe's organic cocoa powder)

• 1/2 tsp instant espresso powder

• 1/2 tsp fine sea salt

• 1 cup chopped Hu Cashew Butter Milk Chocolate bar