Loaded Brownie (gf) Recipe
With Coconut Whipped Cream, Miso Caramel Drizzle + Sprinkles. Baked By Planty Of Nosh.
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Ingredients
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Brownie Base
Coconut Whipped Cream
Miso Caramel Drizzle
Toppings
Method
Brownie Base
- 1
Prepare the Brownie Mixture
In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. In another bowl, mix together maple syrup, melted coconut oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips.
- 2
Bake the Brownies
Preheat your oven to 350°F (175°C). Pour the brownie mixture into a greased 8x8 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely before serving.
Coconut Whipped Cream
- 3
Make the Whipped Cream
Chill a mixing bowl and beaters in the freezer for about 15 minutes. Scoop the solid coconut cream from the can (discard the liquid) and add it to the bowl. Beat until fluffy, then add powdered sugar and vanilla extract. Continue to mix until well combined.
Miso Caramel Drizzle
- 4
Prepare the Caramel
In a small saucepan over medium heat, combine coconut sugar and coconut milk. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and whisk in white miso and vanilla extract until smooth.
Assembly
- 5
Assemble the Loaded Brownies
Once the brownies are cooled, cut them into squares. Top each brownie with a generous dollop of coconut whipped cream, drizzle with miso caramel, and finish with sprinkles.
