White Caramel Brownies

Chess Squares are one of my all time favorite desserts and today, I happened to be experimenting in the kitchen and accidentally made a THM version! I didn’t realize it, but after I tasted the final product I was like, “wow this is good, and it reminds me of something…what is it…Oh my word! It’s a Chess Bar!”

I was in the mood for a white chocolate brownie but since I have yet to succeed in making a THM white chocolate, I relinquished that dream and decided to add caramel extract and Swanson’s Whey Protein Powder as the main flavors. I was pleasantly surprised! The inside remained moist and gooey while the top was satisfyingly crispy (like a Chess Bar)! Not too mention this thing is FULL of protein! Ha!

The reason I didn’t name these guys “THM Chess Bars” is simply because, well they’re just not Chess Bars. 😉 But I think the title White Caramel Brownies is more than appropriate.

If you don’t have the sweeteners I used, here is the THM Sweetener Conversion Chart that should help out! Also, I do encourage you to use finely shredded unsweetened coconut flakes. I use this brand and LOVE it! I think it helps with consistency. (Jen Saves Tip: Buying the coconut flakes in bulk, like on Amazon, makes them less expensive per bag. I go through the bags super fast too!)

Caramel Brownies copy

 

5.0 from 2 reviews
White Caramel Brownies ~ S
Author: 
Serves: 8x8
 
Ingredients
  • 1 Egg
  • ½ Cup Finely Shredded Unsweetened Coconut Flakes
  • ¼ Cup Oats, Ground into Powder
  • ¼ Cup Unsweetened Vanilla Almond Milk
  • ½ Cup 0% Fat Greek Yogurt
  • 1 Scoop (1/4 Cup) Swansons Whey Protein Powder
  • ⅓ to ½ Cup Truvia (I used ½ Cup and it turned out very very sweet)
  • 3 Tiny Scoops Now Better Stevia Extract Powder
  • ¾ tsp. Baking Powder
  • Dash of Salt
  • Almost ½ tsp. Caramel Extract
Instructions
  1. Mix all together in a mixing bowl. I just used a fork, no need for electric mixer.
  2. Either grease well or use parchment paper in 8x8 pan.
  3. Bake 300 for about 20 minutes or until slightly brown. If you use a knife to check, the knife should come out a little messy. You don't want to overcook the brownies and want them a little gooey still. 🙂
  4. Let cool then store in a container in the fridge.
Notes
4 TBS = ¼ Cup. If you cut these into 6 bars and you eat 1 bar, you are eating less than 1 TBS of oats so it's a very low carb count. Remember in an S setting, you don't want to eat more than ⅛ cup of oats, which is equal to 2 TBS…which would be half the recipe! I do not advise eating half;) It's pretty rich and satisfying!

 

 

 

10 comments

    • Jen says:

      Hi Kara! So I actually experimented the other day and in place of the oats I added a little extra protein powder and more unsweetened coconut flakes and they turned out pretty good! I think it was like 1 1/2 scoops of protein powder and almost 3/4 cup unsweetened coconut flakes to make up for the 1/4 cup of oats. The texture was slightly different, not as “brownie-like” but I thought they tasted good!

  1. Elise says:

    Hello! I have a question about these yummy bars- I don’t know if this is the fastest way to get ahold of you, but mine have been in a 300 degree oven for 20 minutes and they are not even a little bit set! Total liquid! I looked over the ingredients and made sure I made it correctly, and I did. What do you think? Thank you!

    • Jen says:

      Hi Elise! All ovens are different for sure, I have two (a small oven and a gas oven) and both are very different when I’m baking! I would suggest maybe raising the temp. to 325 or 350 and just keep an eye out every 5-8 minutes. When you jiggle the pan and they seem a little set and golden brown on top, then they should be done! I’m sure you did everything right and they should turn out! Hope this helps!

  2. Elise says:

    Oh, wow- thank you for getting back to me so quickly! I had already gone ahead and raised the temp to 325, and it started browning and firming up quickly. They are jiggly in the very middle- perfect! Again, thank you so much!

  3. Joni Schmidt says:

    I turned these into cupcakes — the recipe made 7 perfectly beautiful, gooey cupcakes. My husband even likes them!!!

  4. Maiden Princess says:

    Hi Jen!
    I just had to stop by and say that I LOVE your recipe. A friend of mine posted your link on the TwoGrand app and they looked so good I knew I had to try this recipe. I don’t know how but they really do have a white chocolate taste. 🙂 It’s incredible! I prefer them completely cooled and set up and then they get that good crunchy top too.
    I also add 1/8 tsp. coconut extract and an extra 1/4 – 1/2 cup coconut and that’s what makes them perfect for me.
    Thank you for sharing this recipe. It’s protein packed but tastes like a decadent dessert. You are a genius!

    Would love for you to check out some of my recipes on my THM food blog linked above.

    Blessings in Christ,
    Maiden Princess

    • Jen says:

      Hi! So glad you’re enjoying the White Caramel Brownies! The coconut extract and coconut sound amazing!! I’ll have to give that a try sometime! Thanks so much for stopping by! You are so sweet! 🙂 I will definitely check out your blog!! ♥

Leave a Reply

Rate this recipe: