Chocolate brownies with salted caramel peanut butter frosting

IngredientsBrownies

• 2 cups gluten-free flour
• 1/2 cup cocoa powder i used @tropeaka
• 1 cup coconut sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 100g melted dark chocolate
• 1/2 cup + 2 tbsp coconut oil
• 1 cup almond milk
• 1/4 cup water
• 1 tbsp apple cider vinegar
• 1 tsp vanilla bean extract
• 1/2 tsp salt

Salted caramel peanut butter frosting

• 1 cup cashew nuts soaked
• 1/2 cup peanut butter
• 1/2 cup coconut condensed milk i used @naturescharm
• 1-2 tbsp almond milk
• 1 tsp salt

Instructions

• Preheat oven to 180 celsius. Prepare an 8x8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• In a large bowl, add, coconut oil, coconut sugar, almond milk, water, melted chocolate, apple cider vinegar and vanilla and mix to combine. Add in flour, cacao, baking powder, baking soda, salt and mix until smooth. 
• Pour mixture into prepared pan. Bake at 180 celsius for 25 minutes or until a tooth pick is inserted and comes out almost clean. Let cool completely

Frosting

• In a saucepan add coconut condensed milk and cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil until mixture just turns a deep caramel colour. Remove from heat. 
• In a food processor, add cashew nuts, milk, caramel sauce, peanut butter and salt, processor until creamy and smooth. Add more milk if the frosting this too thick. 
• Spread frosting evenly over brownies. Refrigerate at least 1 hour. Slice and enjoy. 

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