I love using this paleo brownie batter as a base to get these melt-in-your-mouth, sweet & salty bites of chocolate molten goodness.
I suggest you scroll down to the recipe and get baking, if you know what’s good for you!
Crinkle top brownies, a gooey caramel sauce drizzle, and flakey sea salt - so much yes, and it's all paleo! Enjoy these irresistibly sticky & sweet fudge without worrying about gluten, dairy, or refined sugar.
I like to drizzle the caramel on top for texture purposes, but if you’re impartial to the crinkle top you can swirl the caramel into the batter before baking. To do this, spoon some caramel on the batter once it’s in a pan and take a toothpick to create swirls. Pros: each bite has a soft and sticky caramel swirl, which is more subtle than drizzling the sauce directly on top. Cons: the swirls aren’t very visible until both the brownies and sauce cool, and they won’t have a crinkle top. If any of you find a way around this, do let me know in the comments!
Salted Caramel Brownies
Ingredients
- 3 large eggs
- 1 c coconut sugar
- 1/3 c almond flour
- 1/8 c (2 tbsp) coconut flour
- 1/8 c cocoa powder
- 1/8 c cold water or coffee
- 1 tsp vanilla extract
- 1 c dairy-free chocolate chips
- 1/3 c chopped chocolate (optional)
- 1/2 c + 2 tbsp coconut oil
- 1/2 cup coconut milk, full fat
- 2 tbsp coconut sugar
- 1/8 tsp sea salt
- 1/4 tsp coconut oil
- 1/4 tsp vanilla extract
- Flakey sea salt, for finishing
Instructions
- Preheat oven to 325 F. Line an 8x8 pan with parchment paper.
- In the bowl of a stand mixer, beat the eggs and sugar on high for 8-10 minutes. Meanwhile, begin preparing the rest of the ingredients.
- Melt 1 cup of chocolate and the coconut oil in a microwave-safe bowl in 30 second bursts, or using a double broiler if you prefer. Once the chocolate and coconut oil are completely melted, add in the dry ingredients: almond flour, coconut flour, cocoa powder. Mix until well-combined.
- In the chocolate-coconut mixture, add in the vanilla extract and water (or cold brew / cooled coffee). Whisk until all the ingredients are thoroughly combined.
- After the eggs and sugar have been beating for 8-10 minutes, gently fold in the chocolate-coconut mixture. Continue folding until the batter is evenly mixed, being sure not to over-mix and deflate the batter.
- Bake the brownies in the lower thirds of the oven for 30-35 minutes. The batter should not be entirely baked when removed, a toothpick should yield moist crumbs. The brownies will continue cooking as they are cooling. Once the brownies are cooled and set, slice into 9 squares and serve!
- Combine the coconut milk, coconut sugar, and salt in a pan and bring to a boil, then immediately lower to a light simmer.
- Stirring occasionally, simmer for 30 minutes. After half an hour, begin to stir more frequently to thicken the caramel and get any browned caramel bits from the bottom of the pan.
- Once the caramel is a dark amber color and is thick and sticky enough to coat the back of the spoon, remove the sauce from heat and stir in the coconut oil and vanilla.
- The sauce will thicken as it cools. Place in a sealed glass jar for at least 30 minutes before spreading onto the cooled brownies.