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Fudgey Salted Caramel Brownies

Posted on: August 10, 2017, by amyleeactive

Rich, fudgey chocolatey brownies drizzled with a refined sugar-free caramel.

Brownies

  • 1/2 cup Coconut Oil (40g)
  • 3/4 cup Sugar-Free Dark Choc Chips (240g)
  • 2 Whole Eggs
  • 1 Egg White (60g) (or use another Whole Egg)
  • 1 tsp Vanilla Extract
  • 1/2 cup Granulated Sweetener of choice (I use Natvia Icing Mix) (50g)
  • 1/2 cup Coconut Sugar (50g)
  • ¼ cup Raw Cacao Powder or Unsweetened Cocoa (35g)
  • 2 1/2 tbsp Arrowroot or Cornstarch  (25g)
  • 1 tsp Baking Soda
  • ¼ tsp Pink Himalayan Salt
  • Optional: ¼ cup Walnuts or Pecans, chopped roughly

Caramel

  • 1 can Coconut Milk or Cream (400g)
  • 1/4 cup Maple Syrup (40g)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Himalayan Pink Salt
  1. Preheat oven to 175 C / 350 F and grease an 8×8 pan.
  2. Brownies: Gently melt coconut oil and chocolate together over stovetop or in the microwave on low heat.
  3. Combine eggs and vanilla together with a whisk; then add melted chocolate and oil.
  4. In a separate bowl, combine all dry ingredients.
  5. Combine wet ingredients into dry ingredients and stir everything together. Set aside.
  6. Caramel: Bring all ingredients to a boil into a medium saucepan, stirring as it heats up.
  7. Continue cooking your caramel over medium-high heat, until it thickens and darkens (6-10 minutes) stirring occasionally.
  8. Once thickened, remove from the heat and allow to cool slightly. It will thicken more as it cools.
  9. Assembly: Pour half the brownie batter into the pan, then pour all but 3 tbsp of the caramel evenly on top of the first layer, then scoop the remaining batter on top of the caramel.
  10. Bake for 15-18 minutes for fudgy texture and gooey in the middle (my fave!), or 20-25 minutes for more firm texture. Drizzle the remaining caramel on top of the brownies and serve.

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