Fudgey Salted Caramel Brownies

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

Ingredients

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

Method

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.