• Preheat oven to 350 degrees F. Place all the brownie ingredients into a blender and puree until very smooth.
• Place the batter into a greased 8 by 8 inch baking dish. Bake for 35-40 minutes or until cooked though.
• Remove from oven and cool for 10 minutes before topping with the caramel, walnuts and The Good Chocolate.

CARAMEL TOPPING:

• To make the caramel, start by making brown butter. Place the butter into a sauce-pot and heat over medium high heat while whisking often. Heat until the butter froths and brown flecks appear. This is brown butter (tastes great on fish, chicken, anything really!).
• Slowly add the allulose and heavy cream. Whisk to combine. Heat over medium low heat for 4 minutes or until golden brown and thick. (To make it thicker, cook for 20-30 minutes). Remove from heat and once the brownies are cool enough, pour over the brownies.

CHOCOLATE TOPPING:

• To make the chocolate topping, place the heavy cream into a saucepot and heat over medium high heat. Meanwhile, chop the chocolate fine. Once the cream is at a simmer, remove from heat and add the chopped chocolate, sweeteners and extract. Taste and adjust sweetness to your liking. Once the chocolate isn't too hot, drizzle over the caramel brownies.

TOPPINGS:

• Top the caramel layered brownies with chopped walnuts and pieces of The Good Chocolate. Tastes great with my PSMF Ice cream!
• Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.