Have you ever tried those Ghiradelli double chocolate brownies? Yeah they are Todd’s favorite and not going to lie every time I make them for him, I think I end up eating half of the batch. So I guess we should say they are OUR favorite in our household. But if you look at what’s in them, they aren’t the best ingredients. So while I was craving them, I thought let’s try and experiment and make my own version with ingredients I can trust. Then these delicious fudgey brownies were born and to make them extra decadent I created a date caramel frosting. You all are going to want to add these to your weekend baking plans.
For the brownies you are going to need:
- Flax eggs
- Maple syrup
- Primal Palate Maple sugar (substitute coconut sugar)
- Philosophie Love Cacao magic (substitute cacao)
- Baking soda
- Mini Chocolate chips
The first step that you want to do is prepare your flax “eggs.” One flax “egg” is 1 Tbsp of flaxseed meal along with 3 Tbsp of water. Mix in a small bowl and let it sit for about 15 minutes. You want the flax “eggs” to be thick and gel like. Then you are going to add everything to a bowl, mix, and add to a lined 8×8 baking dish. Bake 350 for 28-30 minutes and let cool completely.
While your brownies are cooking you are going to prepare your date caramel. This date caramel is super easy to prepare and beware it is highly addictive. I think I ate half the caramel before the brownies were done, oops!
What you’ll need for the date caramel:
- Soaked dates ( I like to soak mine overnight)
- Cashew butter
- Coconut oil
- Maple syrup
- Vanilla extract
- Reserved date water (from soaking your dates overnight)
You are going to add all the ingredients for the date caramel in your food processor and process for 10-15 seconds. You want to make sure that the dates are processed and their aren’t any chunks left. Set your caramel to the side and wait for your brownies to fully cool before adding your date caramel frosting.
Once your brownies are cooled, cut into squares, add 1 Tbsp of the date caramel on top, sprinkle some celtic sea salt, and drizzle some melted chocolate on top.
I like to store my brownies in the fridge in an airtight container. I like to enjoy mine cold the next day or I let them sit at room temperature before eating. You could also reheat in your oven for a couple minutes if you want them warm. If you have leftover date caramel store it in a mason jar in your fridge for up to a week, if it last that long.
Vegan caramel brownies
- 2 flax eggs 2 tbsp flax + 6 tbsp water let sit for 15 minutes
- 1 cup tahini
- 1/2 cup maple syrup
- 1/4 cup Primal palate maple sugar sub coconut sugar
- 1/3 cup Philosophielove cacao magic sub cocoa or cacao
- Pinch of Salt
- 1 tsp baking soda
- 1/3 cup mini chocolate chips
- 1 cup soaked medjool dates
- 1/4 cup cashew butter
- 1 heaping Tbsp coconut oil
- 1 tsp vanilla extract
- 1-2 Tbsp maple syrup optional
- 1/4 cup of the date water from soaking the dates.
- Mix everything, add to a lined 8x8 baking dish.
- Bake 350 for 28-30 minutes (I did 30 in my convection oven). While baking prep date caramel.
- Add to food processor or blender and pulse for 10-12 seconds, scraping down the sides. Spread 1 tbsp of date caramel on top of baked and cooled brownies, sprinkle some sea salt, drizzle with chocolate.