Chocolate Orange Brownie Bars

Chocolate Orange Brownie Bars (5)

I am so excited to be able to share this recipe with you because it took me some tweaking and dedication to get them to what they are, which is delicious and moreish – like a Terry’s chocolate orange in a brownie! Its low carb (yay), ketogenic (yay) and its paleo too (triple yay!). If you didn’t want the filling and topping you could always just make the base and have a low carb brownie. The brownie texture is soft, light and a little spongy. Add some chocolate chips or nuts into the batter for some texture and you will have one awesome brownie – you’re welcome 😉

Macros

I wasn’t able to find the nutrient content for my orange extract (which was natural extract in alcohol) so the macros may be a tad out, but it’ll only be by a microscopic amount.

Making 16 servings/ bars

Total Carbs 9.3g
Fiber 4g
Net Carbs 5.3g
Protein 7g
Fat 29g
Kcals 308

Please Note: For the photographs I used a few squares of 85% dark chocolate melted and drizzled over the top. I haven’t included this in the macros because it’s just for show and doesn’t actually add anything to the overall taste. If you wanted to add this into your recipe, just remember to adjust the macros!

Chocolate Orange Brownie Bars
Print Recipe
A soft chocolate brownie base with a creamy orange filling and smooth chocolate topping, perfect as a treat with a cup of tea of coffee.
Servings Prep Time
16 Bars 15
Cook Time Passive Time
25 min 1 hour
Servings Prep Time
16 Bars 15
Cook Time Passive Time
25 min 1 hour
Chocolate Orange Brownie Bars
Print Recipe
A soft chocolate brownie base with a creamy orange filling and smooth chocolate topping, perfect as a treat with a cup of tea of coffee.
Servings Prep Time
16 Bars 15
Cook Time Passive Time
25 min 1 hour
Servings Prep Time
16 Bars 15
Cook Time Passive Time
25 min 1 hour
Ingredients
Brownie Base
Creamy Orange Filling
Smooth Chocolate Topping
Servings: Bars
Instructions
Making the Brownie Base
  1. Preheat the oven to 150' (300'F) and line an oven proof dish with grease proof paper (or use a large silicon baking tray).
  2. Chop the dark chocolate bar into very small pieces and add to a saucepan. Add in the coconut oil and on a very (very) low heat, gently warm until it starts to melt. Turn off the heat and keep stirring until all of the chocolate has melted.
  3. In a bowl combine the almond flour, cacao powder, erythritol, bicarbonate of soda (baking soda) and cream of tartar and stir to combine.
  4. Pour the melted chocolate into the almond flour mix and stir to combine. Add in the eggs, vanilla, liquid stevia and whisk until combined.
  5. If the mixture starts to thicken up, add the 1/4 cup of water and stir thoroughly. You can leave it out but the mixture usually thickens up as the dry ingredients absorb the liquid.
  6. Place in the oven for 25 minutes. As soon as its done remove and transfer to a cooling rack. As soon as it has cooled a little, place in the freezer for about 15 - 20 minutes.
Making the Filling
  1. First you will need to melt the creamed coconut. The easiest way to do this is either place the unopened bag into a saucepan of boiled water and allow to simmer on very low until the coconut has melted / becomes liquid. Turn off the heat once it has melted and carefully using tongs, remove the bag from the pan and place on the side to cool for a few minutes.
  2. Place the rest of the filling ingredients into a blender bowl (don't attach it to to blender yet!). Using an oven glove to handle, cut the corner of the creamed coconut bag and measure the creamed coconut into the blender bowl/ attachment with the rest of the ingredients.
  3. Blitz the coconut/ filling mixture until its all combined and creamy. Depending on your blender (I used a thermomix), you may need to scrape down the sides a few times and blitz for a little longer.
  4. Once smooth and paste like, its ready to spread on to the brownie base. Ensure the base is cool before spooning the filling mixture on top as a hot base will make it melt and may make the base soggy (yuck!).
  5. Using a spoon or spatula, spread the mixture onto the base of the brownie, getting as close to the edges as possible.
  6. When completed, place the brownie back into the freezer for about 15 minutes to allow the filling to harden.
Making the Topping
  1. Chop the dark chocolate in to very small pieces and add to a bowl with the coconut oil.
  2. In a pan, gently heat the coconut milk until it starts to bubble. Take off the heat and pour over the chocolate and coconut oil and stir to combine.
  3. Using a spoon or spatula spread the mixture carefully over the orange topping. Tip; Place a large table spoon of mixture near each corner of the base and then spoon the rest into the middle and gently spread the mixture outwards. Try to get as close to the edges as possible.
  4. Once completed, place the brownie back into the freezer for about 20 minutes to harden. After 20 minutes take out of the freezer and cut into bars then return to chill for a further 10-15 minutes. (Its easier to cut while its still partly soft).
  5. Once the chocolate has set on the top, its ready to enjoy. To store, transfer to a air tight container and keep in the refrigerator for up to 5 days.
Recipe Notes

If you wanted to play about with the flavours you could always make the filling mint by using mint extract and fresh mint leaves. Personally I don't like the taste of fresh mint leaves in sweet dishes so I would use mint extract and a few leaves of spinach just to give a bit of green colour (about 3-4 leaves).

Or you could leave out the orange all together have them as chocolate coconut brownie bars. If you wanted to enhance the flavour you could use natural coconut extract.

Other flavours to try would be raspberry (swap the orange juice for a handful of fresh berries and natural extract), vanilla (leave out the orange and use 1 tbsp of vanilla), or chocolate (leave out the orange and add 2 TBSP of cacao powder and a few extra drops of stevia).

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