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Smoked Paprika Chocolate Brownie with Caramel Frosting

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a delicious gooey brownie with a bite taken out

~ raw, vegan, gluten-free, Paleo ~

I have never met a person who doesn’t enjoy brownies or caramel.  I am sure there is someone out there who doesn’t, but me… or better yet Bob, are true lovers of both.

My goal was to make a cinnamon brownie, but I accidentally grabbed the smoked paprika (???) C for cinnamon… S for smoked paprika…????  How did I managed to do that is beyond me.

But some things are just meant to happen in life, and this was one of them.   It turned out that we love the smokey flavor that was added to the deep, rich chocolate.   Since I WAS going to make a cinnamon brownie and top it with chocolate ganache, I decided that caramel sounded like the perfect pairing for the smokey flavor.  Sure enough, they came together like two-peas-in-a-pod.

While making the brownie batter and after watching the smoked paprika disappear into the batter, I felt that a hint of cayenne and cinnamon would further round out the flavors.   I was right; they balanced each other quite well.

These brownies are rich, chewy, and a bit gooey with the luscious caramel frosting.  A person might recommend serving them on a plate and daintily eat with a fork, but I say…”Fork be gone; let their fingers do the work!”  Besides, half the fun is licking all the sticky frosting from your fingers.  Or should it drip beyond your fingers and on to the countertop… I am here to say that there is no shame in licking the countertop either. hehe

There is nothing more satisfying than indulging in a brownie such as this knowing that it is rich in omega 3’s, protein, fiber, and energy-giving life-forces.   But do keep in mind that it is still a dessert and one that ought to be eaten in moderation.  I know, I know, you didn’t want to hear that, but what kind of “blogger” would I be if I didn’t keep an eye out for you?!

Before I let you go, I just wanted to say that this brownie can be made and enjoyed right away, or it can be chilled, so the caramel has a little more time to stiffen up a bit.   It is always lovely to have such decadent treats such as this that can be made up quickly (providing you have the nuts already soaked and dehydrated, which is an excellent habit of getting into) for those unexpected guests or cravings.  Many blessings, amie sue


yields 8×8 pan





  1. Dates ~ if the dates are tough or more on the dry side, cover with enough hot water to re-hydrate them for 10 minutes.  Once ready to use, discard the soak water and hand-squeeze the excess water out before adding it to the recipe.
  2. In a food processor, fitted with the “S” blade, place the walnuts and cashews in and process until they are broken down into tiny pieces.  They won’t grind down to powder due to the natural oils in them.  But be careful that you don’t over-process and start making walnut butter.
  3. Add cacao, smoked paprika, cinnamon, cayenne, and salt.  Pulse together, so all the spices get mixed in well.
  4. Remove the lid and lay the dates around the bowl of the food processor.   Add the coconut oil, lemon juice, honey, and vanilla.  Return the lid and pulse a few times, then process until the dough starts to clump together in a ball.
  5. Line the 8×8 baking pan with plastic wrap or wax paper.
  6. Press the brownie batter down firmly and evenly.

Caramel frosting & assembly:

  1. Pour the caramel frosting on the brownie, cover, and chill in the fridge for 4+ hours.  If you wish to eat it right away, that is fine too.
  2. Dust with cacao powder and sprinkle crushed walnuts on top.  Cut into squares and enjoy.
  3. Store the leftovers in the fridge for 5-7 days.  Be sure to keep them covered.

The Institute of Culinary Ingredients™

Caramel Frosting top of Raw Smoked Paprika Chocolate Brownie


adding Walnuts to Caramel Frosting top of Raw Smoked Paprika Chocolate Brownie


Walnuts and Raw Smoked Paprika Chocolate Brownie with Caramel Frosting

19 thoughts on “Smoked Paprika Chocolate Brownie with Caramel Frosting

  1. Grace says:

    Please tell me how smoked paprika is different from regular paprika, I can’t seem to find it in the store, is it Hungarian paprika?

    • amie-sue says:

      Hello Grace,

      There are many different types of paprika…

      “Regular” paprika is the most commonly found in the grocery stores, it is a blend of sweet and hot varieties and has a relatively neutral flavor.

      Sweet paprika (often labeled as Hungarian sweet paprika) has a rich, fruity flavor like a red bell pepper with no heat.

      Hot paprika is made from dried chili peppers, think cayenne, but less spicy.

      Sweet Hungarian paprika has a full, sweet pepper flavor without the heat.

      Spanish smoked paprika is made from dried chilis that are smoked over oak giving the spice a woodsy, smokey flavor.

      So as you can see they are quite different. If you can’t find the smoked version and you really want to experience the smokey flavor notes, you can order it on-line or you can try smoked chipolte spice… maybe you can find that locally?

      Did this help Grace? Have a great evening, amie sue

  2. Moni says:

    Oooh My gosh, now I’m here drewling again. You make the most wonderful things in your kitchen and take the most increadible pictures, it looks like I could reach out and take a bite, I wish.
    I will check out if I have the ingredients. Otherwise I will Run to the store fast as the wind. I really need this kind of brownie tonight.
    Thank you so much for sharing your lovely recipes.
    Have a nice weekend.

    • amie-sue says:

      Don’t be drooling over the keyboard, I am not to be held responsible for computer blitzing out. hehe Thank you Moni, I appreciate your sweet words. I wish I could share a bite with you right through the computer monitor. :) Please let me know what you think of the recipe after you make it. Always a pleasure to hear from you. Have a great evening, amie sue

  3. Karen says:

    It looks great Have got to try this!

  4. Sandy says:

    This recipe is so decadent! My meat-and-potato husband rated it a “9” on a scale of 1 – 10! One of my fellow workers said it was up there with one of the best desserts he’s ever had, and another one (who we joke around with about how picky she is)said she loved it! And I embarrassedly admit I found myself staring down at those darn Vitamix blades wondering how in the world I was going to get those last drops of that incredible caramel sauce out of there!! (I did my best!!:) Just one question……..is that trick photography :) or did yours really turn out that thick? In an 8 X 8 pan mine was only about 1/4 inch thick!! Maybe a little more with that caramel sauce on top!

    • amie-sue says:

      Well my goodness, what a wonderful message to wake up to this morning. Thank you Sandy. Happy to hear that it impressed many. :) No trick photography, I would say that mine was at least 1/2″ thick… 1/4″ thick seems way to thin. Regardless, just happy to hear that you enjoyed it. Have a wonderful weekend, amie sue

  5. Jenn Marshall says:


    I made these brownies for my nutrition class last week, our teacher concentrating on the health benefits of cacao. The recipe was so well received, I’ve been asked for make them again as a dessert for my Thursday evening yoga class.

    Thank you so much for all of your recipes and the love you put into each one. This has gone into my permanent rotation.

    ~love & light~
    Jenn Marshall

    • amie-sue says:

      Good morning Jenn,

      I so appreciate that you shared this. :) Perfect treat for the education of cacao. I hope your yoga class enjoys them as well. Many blessings and have a wonderful weekend, amie sue

  6. Idapie says:

    Oh. gee. gawd. what !
    Words seem poor.

    Actually just found smoked paprika in the shop the other day, its a fairly new thing here in Norway (last winter you could not get a hold of it pretty much), and i’ve tried it in some veggie burgers and raw pastas and sorts and its so freaking potent!
    This recipe looks highly intr indeed! Can’t wait to try it out!
    (Sorry for poor sentence structure, as I said words seem poor compared to your creation ;)

    • amie-sue says:

      It’s all good Idapie… I always love hearing from you. I just LOVE smoked paprika. I am amazing as to how many different paprikas are out there. I want to try them all! hehe I hope you give the recipe a try, keep me posted if you do please. Many blessings and have a great weekend, amie sue

  7. ben says:

    Looks delicious. Must try soon.

  8. Samantha says:

    OMG, this brownie is definately the adult XXX version of chocolate brownies! Absolutely incredible – thankyou so much for sharing this :) x

    • amie-sue says:

      lol Samantha… It is my pleasure to share, so happy to hear that you are enjoying it ;P . Have a blessed evening, amie sue

  9. Cathy says:

    I have been drooling over making these for a little while, so on my last pay day I went out and bought the best organic ingredients for these. there is nothing quite like the anticipation of having to wait before you can actually have something!! especially when it doesn’t disappoint. thank you so much for this clever, quirky, delicious recipe. Mmmm, we eat them out of the freezer and they are blissful, divine, gooey, deliciousness. I am really appreciating your creativity and your sharing. Thank you so much, your recipes and pictures are a total joy. Blessings, cathy

    • amie-sue says:

      Thank you Cathy. I am so happy to hear that you are enjoying this recipe. I loved your description! hehe Keep in touch and have a merry day! amie sue

  10. […] originální znění je tento recept od Amie Sue ještě navíc s kořením uzené papriky, ale to jsem nezkoušela a přiznám se, že uzená […]

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