• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 10

Snickers Fudge Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup light butter/coconut oil , melted
  • 1/2 cup natural sweetener/sugar of choice
  • 3/4 cup water
  • 1/4 cup peanut and cacao spread
  • 2 teaspoons vanilla extract
  • 1 cup spelt flour (or plain/all purpose)
  • 1 1/2 teaspoons baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup low fat vanilla yoghurt
  • 1/2 cup fresh pitted Medjool dates (approx 5 dates)
  • 1/8 cup sweetener/sugar of choice
  • 1/8 cup unsweetened almond milk
  • 1 tablespoon maple syrup (can be sugar free - sub with agave or rice malt syrup)
  • 2 tablespoons milk or dark chocolate chips , melted
  • 2 tablespoons crushed peanuts (optional)


Preheat oven 176c | 350F. Spray a 8x8-inch baking pan with oil spray, wipe over with a paper towel, and set aside.
Whisk butter/oil, sweetener/sugar, water, spread, yoghurt and vanilla extract until combined. Add flour, baking powder cocoa powder and yoghurt. Mix well with a wooden spoon, but be careful not to over beat. The batter will be thick but smooth.
Pour batter into baking tray and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
While brownies are baking, make caramel topping. Throw dates, sweetener/sugar, milk and vanilla into a food processor. Process for approx 5 minutes, scraping down the sides with a spatula, until smooth and thick. Set aside.
Melt chocolate chips in the microwave in 30 second intervals until melted, stirring between intervals with a metal fork.
When brownies are done, remove from oven and cool for 20 minutes before placing onto a wire rack. Top with caramel topping and drizzle with melted chocolate. Sprinkle peanuts on top! ENJOY!

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