Rich, gooey and completely decadent these are quite simply the best flourless Salted Caramel Brownies out there!
- 5 tbsp Salted Caramel Sauce
- 150g dark chocolate
- 100g coconut oil (or butter)
- 100g coconut sugar
- 1 tbsp date syrup (or honey)
- 2 medium eggs
- 150g ground almonds
- 50g coconut flour
- 1/2 tsp salt
- Preheat the oven to 170c. Grease a tin or baking dish with oil or butter. I used an 8in x 8in square dish.
- Melt the coconut oil in a saucepan over a medium heat. Add the chocolate broken into small chunks. Stir continuously until the chocolate has melted, making sure not to burn the mixture.
- Remove from the heat, add the coconut sugar and date syrup and mix until well combined. Add the eggs and stir again.
- In a seperate bowl add the ground almonds, coconut flour and salt together. Add the chocolate mixture and mix until it has all combined. The brownie mixture will be quite thick and sticky but this is normal!
- Add half of the brownie mixture to the greased pan or dish. I found using a plastic spatula made it easier to spread the mixture out evenly. Spread 2 tablespoons of the Salted Caramel Sauce on top of the brownie mixture, then add the remaining brownie mixture on top. Finally, spread another 2 tablespoons of the Salted Caramel Sauce on top.
- Bake in the oven for approximately 20 minutes or until the sides of the brownies are just beginning to crisp. Allow to cool before topping the brownies with the final tablespoon of caramel sauce and cutting into 9 pieces.
If you try to cut the brownies straight from the oven the mixture will still be very soft and crumbly. Allowing them to cool will make it a lot easier to cut them into equal squares and retain their shape.
You can store these brownies at room temperature but I prefer to store them in the fridge. They can then be reheated in the microwave for a few seconds to make them warm and gooey again!
These brownies also freeze well. I frozen them in aluminium take away cartons and allowed them to defrost at room temperature for a few hours. They still tasted just as good.