Paleo Salted Caramel Brownies
Ingredients
The brownies
-
7
oz
dairy-free dark chocolate, divided
-
1
cup
almond flour
-
¼
cup
arrowroot powder
-
½
tsp
double acting aluminum-free baking powder
-
¼
tsp
sea salt
-
½
cup
grass-fed salted butter or ghee, softened
-
1
cup
coconut sugar
-
2
large
eggs
-
1
tsp
vanilla extract
-
to taste
flaked sea salt for topping
The salted caramel sauce
-
½
cup
honey
-
¼
cup
coconut sugar
-
1
cup
full fat coconut milk, room temperature
-
2
Tbsp
salted grass-fed butter or ghee
-
1
tsp
vanilla extract
-
¼
tsp
sea salt
Instructions
- Preheat the oven to 350ºF (177ºC) and prepare an 8x8” baking dish with parchment paper.
- Melt half of the chocolate over a double boiler and let it cool slightly.
- Chop the remaining chocolate into small chunks.
- In a bowl, combine almond flour, arrowroot powder, baking powder, and sea salt, mixing well.
- Cream together softened butter and coconut sugar using a mixer for 2-3 minutes.
- Add eggs one at a time, mixing well, then drizzle in the melted chocolate and add vanilla.
- Slowly incorporate the dry ingredients into the wet mixture, scraping the bowl as needed.
- Fold in the chopped chocolate by hand, then pour the batter into the prepared dish and smooth the top.
- Bake for 30-35 minutes until set in the middle, then cool in the dish on a rack.
- For the caramel sauce, whisk honey and coconut sugar in a saucepan over medium heat for 10 minutes.
- Carefully add coconut milk to the hot mixture and whisk well, then add butter, vanilla, and salt.
- Cook for an additional 10 minutes, then remove from heat and cool.
- Once brownies are cool, slice and drizzle with salted caramel sauce, topping with flaked sea salt.
Nutrition Facts (estimated)
Servings
16 brownies
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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