Snickers Fudge Brownies
Weight Watchers: 4pp per brownie! And they are BIG!
Servings: 10 Brownies
Calories: 161kcal
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