Salted Caramel Paleo Gluten Free Brownies
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!
These brownies are unapologetically drool-worthy.
They are the gooey, fudgey, heart-breakers of the brownie world.
Everything you need- and more.
They put a mark in every checkbox for the perfect brownie, and they are made with healthy ingredients, so that technically makes they healthy right?
Okay, at least healthier- let me at least have healthier.
When these brownies walk in the room, all other brownies go silent.
These are the brownies you want for Saturday night, for Netflix and pjs, for breakups, and birthdays, THESE, are the brownies you want in your life.
I have this thing with baking brownies (actually all recipes), I usually don’t like making the same thing twice.
I have legitimate reasoning behind this though.
The major block between me and repetitive cooking is, due to the fact, that I have so many NEW recipe ideas swirling around in my brain- begging to get out, and turn into a pretty blog picture for others to make.:)
You can see how it wouldn’t be fair to all the cauliflower brownies, almond butter brownies, and sweet potato brownies in my brain, if I just made these over and over again.
But maybe, I just might have to retire to these fudgey heavenly salted caramel brownies after cauliflower and sweet potato brownies make their debut into the world.
A bit on salted caramel
Whenever I think of caramel, my sisters beaming face, clasped hand, and squeals of delight flash through my mind.
Caramel is definitely her thing. I tried to make it mine, back when I was seven and only devoted my candy affection to anything chocolate and caramel filled.
But, I think I ended up being more of a chocolate girl, so first place for caramel can be hers.
You say caramel, I say my sister.
That’s just how it works.
The two go hand in hand.
And if anything makes me happy in this world, it’s my sister and chocolate… and caramel.
Now, just soak in it…….
- 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
| Info |
| Cook Time | 40 minutes |
| Prep Time | 10 minutes |
| Servings |
brownies
|
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Rate this recipe!
Recipe Notes
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes. |
Ingredients
Brownies
Caramel
|
- 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.
- In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
- 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.
- 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).
- Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!
|
Nutrition Facts
Salted Caramel Paleo Gluten Free Brownies
Amount Per Serving
Calories 306
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 12g
60%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 53mg
18%
Sodium 21mg
1%
Potassium 47mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
4%
Sugars 32g
Protein 2g
4%
Vitamin A
6%
Vitamin C
4%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
38Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I HAVE to put these in the lineup soon!!!! They look outstanding.
Thank you Andrea!
These look delicious!! What kind of salt did you sprinkle on top?
Hi Dani, I used these sea salt flakes: http://amzn.to/2F2oGSP
I have these in the oven right now! Thanks for the recipe!
Yay! 🙂 Enjoy!
This looks amazing!!
Thank you Kathryn!
Hi Kaylie!
I recently discovered your blog and am VERY excited to try some of these recipes!! I have many lined up in my queue 🙂
For this one, would it be possible to swirl the melted caramel into the brownie batter before baking or does the caramel absolutely need to be hardened? Just curious!
Thanks!
Hi Winnie, that could work, it’s worth a try! Sounds like fun 🙂
These look MARVELOUS! Can’t wait to make them, Kaylie!
Thank you Sadie! 🙂
These look amazing and I can’t wait to try them! I have only used cassava twice and both times I got an upset stomach. Is it a coincidence, or have you heard of that happening to anyone else? I also got your e-book, I love it!
Hi Jennifer! Sorry to hear that 🙁 Um, I don’t personally have a problem with cassava, but every body is different.
Jennifer, cassava is considered a “high fodmap” food and not tolerated well by many people who have any time of IBS type issues. I cannot tolerate it AT ALL and all of these recipes looks so fantastic I have to find a good substitute. You might want to checkout the FodMap diet online. It’s been a wonder for me. If I find a good sub I’ll come back and let you know! 😀
These look amazing!! But… do you only use half the caramel squares?
Hi Kameron, just updated the instructions- I totally over looked that step, sorry about that! 🙂
Hi Kaylie, What kind of dark chocolate do you use in this recipe? Wondering if it’s unsweetened baking chocolate or a chocolate bar that’s got sugar in it. Thanks.
Hi Linda, you can use either kind- I use the Trader Joe’s dark chocolate bar. 🙂
Love your recipes. Thanks!
Thank you!
What is a good sub for cassava. My body does not do well with cassava unfortunatlely. These look so amazing!
Hi Nancy, I haven’t found a good sub for cassava- others than regular white flour…
I’m making the brownies now and I can’t find instructions on what to do with the other half of the caramel squares. I’m probably simply overlooking it, but I’m going to put all the caramel over the brownies. I took a taste of the caramel and it’s delicious! Can’t wait to taste the whole thing. Thanks!
Hi Vonda! Thanks for pointing that out- totally skipped that, whoops! They just go on after baking and cooling. I updated the instructions. Thanks! 🙂
Just curious, why do the eggs have to be room temp? Looks great and cant wait to make them!
Hi Reagan, baking with eggs at room temp helps them to get evenly distributed into the batter for light cooking. 🙂
Hello love! Would you tell me which filters do you usually use in your instagram and blog pics?? I really love them!!!!!!!!!!!!!!! Thank you!!!
Thanks May, I use VSCO. 🙂
Okay, I’m admittedly very new to gluten-free and dairy-free baking, and struggling a little bit! I 100% know this was user error and not the recipe because yours looks MAGICAL, but wondering if you’re able to troubleshoot any baking issues!
My caramel didn’t set in the freezer, even after a couple hours- I thinking maybe I wasn’t exact enough in my measurements of the coconut oil. It got firm, but I still just had to pinch it off the paper in globs. Too much oil, you think?
Also, the brownies were super duper gritty. My husband inhaled them but I couldn’t finish mine, and I know that Cassava is supposed to be the closest to wheat flour- maybe they weren’t done cooking, since they tasted quite flour-y to me? Or maybe my eggs weren’t close enough to room temp, or too much oil in my chocolate, I’m just not sure! Is there a go-to tweak for baked goods that come out too gritty? I’m trying to make some treats for a GF friend for her birthday and want it to be delicious for her! Also I want to so badly to be able to do the magic that you do 🙂
Hi Katie, the reason your caramel didn’t set up was because it wasn’t cooked long enough- the longer caramel cooks, the harder it becomes as a general rule. 🙂 As far as the grittiness- what brand cassava flour did you use?
Can you use almond flour or coconut flour instead of cassava? Your recipes are incredible! Thanks for doing what you do!
Thank you Megda! No, there isn’t really a good paleo sub for cassava flour, sorry 🙁
Whoa!!! These look amazing. I use Otto’s Cassava flour and so happy to find a recipe for Cassava flour. Will make these this weekend.
Thanks so much for being on Pinterest.
Thank you Elizabeth! 🙂
Look stunning!
These look divine! Can you use honey instead of sugar?
Hi Jenna, I haven’t tried these with a liquid sweetener, so I’m not sure how it would go over… I have a feeling it would change the recipe too much, but I’m not 100% positive. You could give it a try- I’m always down for a cooking experiment. 🙂