Paleo Salted Caramel Brownies
Ingredients
Dry
- 1 cup almond flour
- 1/2 cup raw cocoa powder
- 1/2 tsp baking powder
- 2/3 cup coconut sugar
- 2 tsps maca powder (optional)
- pinch of salt
Wet
- 1/2 cup coconut oil, melted
- 2 Tbsps almond butter
- 3 large eggs
- 1 egg yolk
- 2 tsp instant espresso dissolved in water
- 1 tsp vanilla extract
Optional
- 40g dark chocolate, melted
- 1 cup chocolate chips or chopped raw nuts (walnuts)
Caramel
- 3 Tbsps almond butter
- pinch of maldon salt
- honey to taste (or maple syrup)
- 3 Tbsps almond milk
Preparation
Prepare the caramel by mixing almond butter, maldon salt, honey to taste, and almond milk until smooth
Preheat the oven to 180°C and line a baking tin with parchment paper.
Mix all the dry ingredients together.
Melt the coconut oil in a medium bowl then add coconut sugar. Whisk until fluffy. Add in vanilla extract, and start whisking in one egg at a time. Lastly add the espresso and almond butter and combine. Once wet ingredients are combined, add to the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the baking tin and lightly tap the tin on the surface to even out the batter.
Drop a few blotches of caramel and use a toothpick or knife to drag and make a swirl.
Bake for 40-45 minutes or until a toothpick comes out clean. Cool down for at least 60 minutes before removing from the tin to cool completely. Then slice, add a drizzle of caramel, and a pinch of maldon salt.
