Salted Caramel Fudge Brownies

A decadent Fudgy brownie with a suprise ingredient – pumpkin!

Salted Caramel Fudge Brownies


Dry Ingredients:

  • 1 & 1/4 cups oat flour
  • 1 cup cacao powder
  • pinch salt
  • 1 tsp maca powder
  • 1/2 tsp cinnamon
  • 1/4 tsp each ginger, cloves, cardamom, nutmeg
  • 2 tsp baking powder


  • 1 cup pumpkin puree
  • 1 medium ripe banana
  • 1 & 1/2 cups coconut cream
  • 1/4 cup almond milk
  • 3 tb maple syrup
  • 1 tsp vanilla


  • 1 cup chopped dark chocolate
  • 1 portion of caramel topping

Brownie Method

Blend the wet ingredients together. In a separate bowl mix the dry ingredients together, then stir in the blended wet ingredient mixture. Add in the chopped chocolate and mix. Put into a tin lined with baking paper & bake at 180°C for about 25mins. (Middle should be moist & fudgy).

Caramel Topping

  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup nut butter
  • 1/4 cup coconut cream + 2 tb extra
  • 1 & 1/2 tb coconut oil
  • 1/2 tsp maca powder
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 3/4 to 1 cup of chopped roasted cashews (or other nuts)

Put all ingredients (except vanilla and nuts) in a pan. Bring to the boil stirring until dissolved, then simmer a few mins until thickening a bit, turn off heat and stir in vanilla and nuts.

To finish

When brownie comes out of oven, heat the caramel again adding the extra 2tb coconut cream, then pour hot topping onto hot brownie. Cool and slice. Eat warm or cold!

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