This salted caramel brownies recipe simply takes our breath away. They are indescribably delicious. The secret? It’s our irresistible Salted Caramel Protein Cream. If we can stop ourselves from licking it right off the spoon, it absolutely shines in these healthy, freshly-baked brownies. Who can resist that combo?
Preheat the oven to 180° C.
Grate the zucchini finely and squeeze with your hands to remove as much water as possible.
Add the zucchini and the rest of the ingredients for the brownie batter to a food processor or mixer. Blend into a batter. Occasionally scrape the extra batter down from the sides of the bowl. Keep mixing until it is smooth.
Grease or line a small loaf pan (13x17cm) with parchment paper. Pour the batter into the pan and smooth the top with the spatula.
Warm the Protein Cream for 30 seconds in the microwave or in a double boiler until it is thin and drizzle. Use a spoon to dollop spoonfuls onto the brownie batter. Use a toothpick or kebab stick to make swirls on the top of the batter.
Bake the salted caramel brownies for 30-35 minutes, until a toothpick inserted into the thickest part comes out clean.
Set aside to cool - do not skip this step! Then cut into 9 pieces.
If you can't get enough caramel, drizzle more warm Protein Cream over the top of the salted caramel brownies and sprinkle with sea salt.
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