These Swedish Tosca Brownies are rich, fudgy and incredibly delicious. If you’re looking for an easy, healthy and tasty baking recipe these Tosca brownies are a must try! They’re made with a few easy and healthy ingredients and ready to serve in about 30 minutes. Have them as an afternoon snack, sweet treat or serve them for dessert. These Tosca brownies are gluten, oil and sugar free.
Have you ever tried Swedish Tosca cake? If you haven’t then you’ve missed out on one of the most delicious and tasty desserts ever! A Tosca cake is a round cake with a mix of a wonderful, tender and absolutely delicious sponge cake and a lovely and crunchy caramel almond topping. Nowadays there are several different varieties of a Tosca cake, with different ingredients included in the Tosca sauce. Some include nuts, some desiccated coconut and some include oats. However this is not a regular Tosca cake! This recipe is for rich, fudgy and incredibly delicious brownies that are topped with a sweet, chewy and crunchy layer of Tosca. The Tosca is made with a mix of salted almonds, hazelnuts and oats which makes it crunchy and nutty but also chewy and soft at the same time. These Tosca brownies are really quick and easy to make and ready to serve in only 30 minutes. They’re baked with healthier ingredients, gluten, oil and sugar free, which makes them lighter and not too heavy. The mix of nuts can be adjusted according to taste, preferences and adapted according to allergies. You can use any nuts you like or have at home. The oats can be replaced with more nuts if you prefer your Tosca crunchier or with desiccated sugar to make it even sweeter. Have these Swedish Tosca Brownies as an afternoon snack or sweet treat or serve them for dessert.
A few tips:
- The baking time might vary depending on how fudgy you prefer your brownies and how thick/thin your Tosca mixture is when you pour it over the brownies.
- I used a mix of salted almonds, roasted hazelnuts and oats for the Tosca sauce. This to add different tastes and textures to the Tosca sauce.
- Bake the brownies for 16-20 minutes. They should have started to set but not be fully baked. Increase the heat to 200 degrees, add the Tosca sauce and bake for another 6-10 minutes.
- If it isn’t golden brown when 1-2 minute of the baking time remain turn up the heat to 220 degrees Celsius or turn on the broiler and bake for 1-2 minutes more. But make sure to keep an eye on the brownies all the time so the Tosca doesn’t burn.
- You mix any nuts of your liking or even use sunflower or pumpkin seeds. The oats can be replaced with more nuts or desiccated coconut if preferred.
Ingredients for these Swedish Tosca Brownies:
- Egg white
- Vanilla extract
- Milk (any milk will do)
- Oat flour
- Rice flour
- Potato starch
- Cacao powder
- Monk fruit sweetener
- Brown monk fruit sweetener
- Baking powder
- Fiber syrup/honey/maple syrup
- Cream (I used reduced fat)
- Mixed nuts (I used almonds and hazelnuts)
- Sea salt
Other recipes you might like:
- Swedish Tosca Muffins/Swedish Caramel Nut Muffins (Gluten, Oil & Sugar Free)
- Healthy Apple Cheesecake Muffins (Gluten, Nut, Oil & Sugar Free)
- Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)
- Brownie Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Salted Caramel Filled Chocolate Cookies (Vegan, Gluten & Sugar Free)
- Mini Creme Brulée Cheesecake (Gluten, Refined Sugar Free & Lower In Fat)
- Gingerbread Sticky Cake /Swedish Kladdkaka (Gluten & Refined Sugar Free)
- Apple Cinnamon Sticky Cake (Gluten & Refined Sugar Free)
- Swedish Mini Semla Cakes (Gluten, Oil & Sugar Free)
Swedish Tosca Brownies (Gluten, Oil & Sugar Free)
For the Brownies
- 1 Egg
- 1 Egg white
- 1/2 (1/5) dl (cups) Applesauce
- 1 tsp Vanilla extract
- 2 tbsp Milk (any milk will do)
- 2/5 (1/6) dl (cups) Oat flour
- 2/5 (1/6) dl (cups) Rice flour
- 1/2 tbsp Potato starch
- 3/5 (1/4) dl (cups) Cacao powder
- 1/2 (1/5) dl (cups) Sugar free granulated sugar
- 3/4 (1/3) dl (cups) Sugar free brown sugar
- 1/4 tsp Salt
- 1/3 tsp Baking powder
For the Tosca layer
- 4 tbsp Fiber syrup/honey/maple syrup
- 6 tbsp Granulated sugar free sweetener
- 2 tbsp Water
- 2 dl Cream (I used reduced fat)
- 100 g Mixed nuts (I used almonds and hazelnuts)
- 1 (2/5) dl (cups) Oats
- Pinch of Sea salt
- Preheat the oven to 175 degrees Celsius.
- Grease or line a 20*20 cm baking pan.
- Combine oat flour, rice flour, potato starch, cacao powder, salt and baking powder in a bowl.
- Whisk together egg, egg white, applesauce, sugar and milk in a bowl, just until combined.
- Add the dry ingredients little by little whisking just until combined.
- Pour the batter into the lined/greased baking pan. Place in the middle of the oven and bake for 16-20 minutes (depending on how fudgy you prefer your brownies).
- Meanwhile add granulated sweetener, fiber syrup and one tablespoon of water in a small pot. Let the sugar dissolve and stir everything together. Bring to a boil, cook until the sugar starts to turn golden brown and caramelized (takes 3-4 minutes), do not stir or the sugar might crystalize. Remove from the heat, let it cool slightly for 1-2 minutes, then pour in the cream gently. Stir to combine, until you have a smooth sauce. Place back on the stove and let the caramel sauce simmer on low heat until it has reduced and thickened slightly. Add roughly chopped nuts, oats and sea salt, stir to combine and let it simmer for 2-3 minutes more.
- Remove the baking pan from the oven. Increase the temperature to 200 Celsius degrees.
- Pour the Tosca mixture over the brownie. Place back to the oven and bake for 6-10 minutes more. Increase the heat to 220 or turn on the broiler for the last 2 minutes if the Tosca hasn't turned golden brown. Keep a close eye on the brownies and Tosca so it doesn't burn.
- Remove from the oven and let the brownies cool completely before slicing.