Salted Caramel Brownie {with Almond Flour}
These almond flour salted caramel chocolate brownies have a satisfying chew and luxurious gooeyness from the caramel sauce made with coconut cream.
Servings: 12
Calories: 254kcal
Ingredients
- 1 Cup Chocolate chips or chopped chocolate bars *
- 1 Cup [Almond flour] packed
- 1/3 Cup Maple Syrup
- 2 Eggs
- 1/3 Cup Ghee or Coconut oil (melted)
- 1/4 Cup [Cacao Powder]
- 1/2 - 1 tsp sea salt divided for the batter and sprinkle on top
- 1/4 tsp baking soda *
- 5 - 6 tbsp Caramel Sauce
Instructions
- Preheat the oven to 350 F
- Melt chocolate chips or chocolate bar in a pot. You can use the microwave or double boiler method for this step **.
- In a mixing bowl, combine the eggs, maple syrup, and ghee (or coconut oil). Stir well.
- In a separate bowl, whisk together almond flour, cacao powder, 1/4 tsp sea salt, and baking soda (if using any). Gently fold melted chocolate into the batter.
- Swirl in 2-3 Tbsp of caramel sauce into brownie batter and pour into a greased 8x8 baking pan.
- Add additional chocolate chips (if desired) another 3-4 Tbsp of caramel sauce on top. To swirl caramel, use a butter knife and drag through the batter, caramel sauce is evenly distributed.
- Bake 20 - 23 minutes, or until preferred gooey/cakey-ness. Add more caramel sauce on top if desired, sprinkle some sea salt. Enjoy!
Notes
- * If prefer dense brownies, you can omit the baking soda all together.
- ** If using the double-boiling method for the chocolate, refer to this post for detailed directions.
- Youu can also add in 2 -3 tbsp of coconut sugar depending on the sweet level of the chocolate you are using and your sweet taste.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 122mg | Sugar: 21g