My Caramel Brownie Bars are an indulgent feeling bake that features one of my favourite flavour combinations! They are absolutely delicious.
The gooey caramel combined with the brownie layer creates a really rich and indulgent bake that is full of flavour while being fairly nutrient dense. After the success of my Raspberry Brownie Bars I knew I had to experiment with other flavours and this version was my obvious next choice! For me, there just isn’t much better than caramel and chocolate together! You may also like my Bounty Brownie Bars which are made with a creamy coconut layer.
To create these bars, I merged one of my most popular recipes, my Gooey Chocolate Brownies, with my 5 Minute Healthy Date Caramel recipe, which you can find here.
This recipe may seem a little bit faffy and time consuming because of the different layers, however, I promise you will find this recipe well worth the effort! If you were a little bit short on time there is no reason why you couldn’t make the caramel and the brownies in advance and simply construct the bars just before you need them. If you’d like, you could actually make this into a cup instead of a bar, using my Snickers Brownie Cups as reference.
This recipe works best with either Medjool or Deglet Noor dates, the latter being my favourite, but in all honesty any kind of dates should work. Before adding the dates to the blender it is best to soak them. Simply place them in a jug or bowl, cover with boiling water and allow to soak for around an hour to help soften them before blending. Drain the dates and pat dry to remove any excess water prior to placing in your food processor or blender. If you are in a rush you can soak them for just ten minutes, however, the softer the dates, the smoother the caramel.
The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!
Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie layer. Then, you can either pack the mixture back into the tin you baked them in, press it into individual brownie trays or just shape it manually using your hands. Whichever method you choose, ensure the bars take on a neat, rectangular shape before you add the caramel layer.
When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month.
If you like my Caramel Brownie Bars you might want to check out some of my other recipes that merge my brownie recipe with another, such as these Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe.
Alternatively, for more recipes incorporating chocolate and caramel, why not try my 10 Minute Chocolate Caramels, my No Bake Caramel Cups or my Healthy ‘Snickers’ Bars which you can find here.
If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x
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