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…….
Salted Caramel Paleo Gluten Free Brownies
Ingredients
- 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
Instructions
- 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!
Recipe Notes
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.