If I could eat one dessert for the rest of my life it would probably be these Paleo Salted Caramel Brownies. OMG. These are to die for. I probably say that about half of the things I post on this blog, but seriously, I mean it with this one. These are out of this world good. I may or may not be eating one of these as I type. I just can’t keep my hands off them.
These little babies were inspired by my favorite Southern Living brownie recipe: Double Chocolate Brownies. Chocolate twice because it’s just better that way. Melted chocolate in the batter and chocolate chunks stirred in. Perfection. Top it all off with some delicious ooey gooey paleo salted caramel sauce made from honey and coconut sugar and you’ve got the ultimate indulgent treat. Salted caramel is always a good decision. And in the case of these brownies, it takes them from awesome to mind-blowing. You may not want to share these 😉
If you’ve never made caramel sauce before, it is really easy. I know it sounds intimidating, but it shouldn’t be. And for my recipe you don’t even need a candy thermometer! No need to make it more complicated than it is.
I’ve made this caramel sauce completely paleo by making it with a combination of honey, coconut sugar, and coconut milk instead of traditional refined cane sugar and heavy cream. I think you’ll find that this caramel sauce is more flavorful and fragrant than the traditional stuff anyway. My husband says this is the best caramel he’s ever had. And he regularly eats all sorts of non-paleo stuff. So that’s saying something.
One thing I find annoying about most caramel sauces is that in order to use them after refrigeration you have to reheat them in the microwave or a water bath before you can drizzle them on anything. Ain’t nobody got time for that. I’ve eliminated the need for reheating by making this caramel sauce the perfect drizzling texture right out of the fridge.
The best thing about this caramel sauce is that you can make it all within the time that the brownies are baking! How’s that for efficiency?
Okay, I lied, the best thing about this salted caramel is the smell. The taste is wonderful, but the smell is something else entirely. It’s pretty much the best smell I’ve ever smelled. Something about the mixture of the caramelized honey, coconut sugar, and vanilla is just unreal. If someone could please make this into a candle, I promise I will buy a million of them plus half the stock in your company. K thanks.
I hope you enjoy this recipe as much as I do! Let’s get baking!
- 7 oz (200g) dairy-free dark chocolate, divided
- 1 cup tightly packed (150g) almond flour
- ¼ cup (30g) arrowroot powder
- ½ tsp double acting aluminum-free baking powder
- ¼ tsp sea salt
- ½ cup (113g) grass-fed salted butter or ghee, softened
- 1 cup (170g) coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- Flaked sea salt for topping
- ½ cup (170g) honey
- ¼ cup (42g) coconut sugar
- 1 cup full fat coconut milk, room temperature
- 2 Tbsp (28g) salted grass-fed butter or ghee
- 1 tsp vanilla extract
- ¼ tsp sea salt
- Preheat oven to 350ºF/177ºC.
- Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
- Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
- Chop the other half of the chocolate into small chunks.
- Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
- Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed.
- While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed.
- Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
- Once everything is well combined, mix in the chopped chocolate by hand.
- Pour into the prepared baking dish, spread and flatten with a silicon spatula.
- Bake on the center rack for 30-35 minutes or until set in the middle.
- While the brownies are baking, start making the salted caramel sauce.
- Once the brownies are done baking, cool in the baking dish on a cooling rack.
- Once cool, remove using the parchment overhang and slice into pieces on a cutting board.
- Drizzle with salted caramel sauce and sprinkle with flaked sea salt.
- Whisk together honey and coconut sugar in a saucepan with high sides.
- Heat the pan over medium heat for 10 minutes, whisking a few times with a silicon whisk during the process. The honey and sugar mixture will boil and start to brown.
- After 10 minutes, remove from heat and carefully pour in coconut milk and whisk well. Be careful when pouring in coconut milk because the caramel will be very hot and will bubble up when coconut milk is added.
- Add butter, vanilla, and salt and whisk until butter melts.
- Return to heat and cook over medium heat for 10 more minutes.
- Remove from heat, pour into a jar, and allow to cool.
- Use right away on the brownies OR for a thicker, lighter color caramel sauce, cool in the refrigerator before drizzling on the brownies.
- Refrigerate leftovers for up to 2 weeks in a sealed jar. Caramel will thicken under refrigeration.
How did yours turn out? I’d love to hear from you in the comments section!