Small-batch Croquant Brownie Bars
Servings: 12 bars
Calories: 136kcal
Equipment
- Standard loaf pan or muffin pan
Ingredients
Brownie layer
- 3/4 cup oat flour (90 g)
- 2 tbsp almond flour (14 g)
- 1/3 cup cocoa powder (30 g)
- 2 tbsp maple syrup (42 g)
- 2 tbsp sugar (24 g)
- pinch of salt
- 1/4 cup (nut) milk (60 g)
Croquant layer
- 2 tbsp maple syrup (42 g)
- 2 tbsp sugar (24 g)
- 1 tbsp coconut oil (15 g) sub (plant) butter
- 1 tbsp (nut) milk (15 g)
- 1 tbsp flour (7 g) gf if desired
- 3/4 cup chopped hazelnuts (90 g) sub walnuts or other nuts
Instructions
- Line a standard loaf pan (or similar) with parchment.
- In a medium bowl add all brownie layer ingredients but milk and stir to combine. Add the milk 1 tbsp at at time and stir to form a non-sticky bar dough. Press into the pan (use hands or a piece of parchment paper).
- On the stove melt together all croquant layer ingredients except nuts, stirring to remove any clumps. Boil gently 1-2 minutes until the mixture thickens and darkens. Don't burn this!
- Let the mixture cool a bit, stir in nutty pieces and pour into the pan. Freeze until set, about 1 hour.
- Slice and enjoy!
Notes
- The recipe will make 12 snack-sized bars and 8 regular sized ones. I like the snack-sized ones for a quick afternoon pick me up, which is why I wrote the recipe that way but slice as you please :)
- Keep leftovers frozen or refrigerated. I keep mine frozen and thaw for 5 mins in room temp when I want one. Snack perfection.
Nutrition
Serving: 1 bar | Calories: 136kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 131mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 1mg