The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike!

• 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
• 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
• 1 cup sugar coconut sugar- for paleo
• 3/4 cup cassava flour I use Anthony's Goods brand
• 2 large eggs at room temperature
• dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking

• 1/2 cup sugar coconut sugar- for paleo
• 1/4 cup coconut oil
• 3 tablespoons full fat canned coconut milk the cream from the top

*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.

*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.

• 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
• 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
• 1 cup sugar coconut sugar- for paleo
• 3/4 cup cassava flour I use Anthony's Goods brand
• 2 large eggs at room temperature
• dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking

• 1/2 cup sugar coconut sugar- for paleo
• 1/4 cup coconut oil
• 3 tablespoons full fat canned coconut milk the cream from the top

1. In a small sauce pan over medium/low heat combine all ingredients for the caramel. Stir and let it bubble for 2-4 minutes. Transfer to a small plate lined with parchment paper. Chill in freezer for 30 minutes until solid. Then cut into 1/4" squares.
2. In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
3. In a mixing bowl combine, flour, sugar, eggs, and salt, then stir in the melted chocolate and butter. Pour batter into a 8" by 8" square baking dish lined with parchment paper.
4. Sprinkle half the caramel squares over the brownie batter. Bake on 350F for 35-40 minutes (more or less for more cakey or gooey), then remove and cool for 15-20 minutes to solidify, they will crumble if you don't let them cool. (you can place brownies in the freezer for 10 minutes to speed up the cooling process).
5. Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!