Flourless Salted Caramel Brownies are incredibly rich, fudgy, and so decadent! You’d never guess they’re also Paleo, gluten free, grain free, and dairy free! Make a batch and they won’t last for long!
| Paleo + grain free + gluten free + dairy free |
Do you even want to know how many times I made these Flourless Salted Caramel Brownies?
Four times before I got the recipe right. And then another two times after that because they’re so dang good! Talk about a Type A personality…
So that’s how you know these are super good! It’s been tested and tested, and tested again. And taste-tested every single time by my hubby’s coworkers. I’m sure they didn’t mind one bit.
This recipe is very similar to these Peppermint Frosted Brownies… which are also crazy addicting.
The first batch completely sunk in the middle. I had these gorgeous, puffy edges, and a sunken center. I thought it was a combination of overbeating the eggs and too short of a cooking time.
Batches #2 and #3 were similar – puffy edges, sunken center, even though I didn’t beat my eggs quite as much and kept the brownies in the oven for a few extra minutes. I changed some ratios around but things were still not quite right.
Batch #4 is the recipe you’re looking at: a total, clear winner! I tweaked the ingredients one final time, cut down on the leavening agents, and added an extra egg. Which you DO want to beat quite well as it turns out.
We’ve had a LOT of good Paleo eats around here lately, and not just in the form of sweets! These anti-inflammatory recipes are sure to keep your health in check this year! Check out:
- Persian Chicken with Jeweled Cauliflower Rice
- Sheet Pan Za’atar Chicken with Olives
- Curried Sweet Potato Shepherd’s Pie
- Miso Ramen “Noodle” Bowls
I realized that there are a TON of Paleo brownie recipes all over the Internet, but I definitely think this one stands up to the competition. There aren’t any weird ingredients, you don’t need to run out and buy cassava flour on Amazon, and they don’t require an entire jar of almond butter. Although I do plan to experiment with that last one because almond butter is life.
These Flourless Salted Caramel Brownies are exactly what you’d expect:
- Dark and rich
- Insanely fudgy
- Double chocolate!
- Swirled with sticky salted caramel
- Soft and chewy
In the midst of making these Flourless Salted Caramel Brownies, I also got REALLY good at making salted caramel. Boiling it juuuuuust right so that it’s not too thin and watery, yet not too thick either. The last batch of salted caramel I made gave me enough leftovers to make another recipe with salted caramel… I just haven’t decided what yet!
Since I’ve made the salted caramel so many times, I thought I could walk away from the stove for a hot minute to wash some dishes… and then the entire pot of caramel boiled over, leaving burned caramel all over our glass stovetop. Guys, I’ve tried everything. The Internet said baking soda & vinegar would take care of it, but so far, I haven’t seen much progress. I tried laying a hot rag over the burner, except the burner was still hot and all I managed to do was BURN the wash rag! OMG!
So yes, I have kitchen fails all the time.
How to Make Paleo Flourless Salted Caramel Brownies:
First, DEFINITELY use two kinds of chocolate! I melted down Chocolove’s 65% Rich Dark Chocolate and infused it with cocoa powder and espresso to bring out the chocolate flavor. Highly, highly recommend! It was all I could do to not just eat the bowl of melted chocolate. Feel free to amp up the antioxidants by using 70% or higher dark chocolate!
Coconut sugar replaces regular granulated sugar for a few added health benefits.
There is absolutely no flour in this recipe at all. Instead, we’ll use straight almond flour, which is readily available at most grocery stores. You could also substitute hazelnut flour if you’re feeling freaky.
A few baking notes…
- You’ll want to have the caramel made ahead of time since we’re swirling it into the brownies. You can either make it right before you start the brownies and pop it in the fridge or freezer for a few, or make it up to 3-5 days in advance.
- Use parchment paper or aluminum foil to line your pan. They’re next to impossible to get out of the pan otherwise (read: they’re so rich and fudgy that you’ll want a little extra help). Leave enough paper to overhang opposites sides of the pan to make for easy removal.
- PLEASE PLEASE WAIT for the brownies to cool completely before removing and slicing! Completely meaning like HOURS. I know it’s so hard to wait, but they won’t cut very well unless they’re cool! You can cut them beforehand, but be prepared for some super duper fudgy brownies and messy fingers. I let mine cool overnight (you don’t have to wait THAT long – I just needed some pretty pictures!).
- Make sure to gently fold the flour mixture into the wet mixture and don’t overmix.
Valentine’s Day is only a week away!
And is there any better way to steal your partner’s heart than a pan full of salted caramel chocolatey goodness? I didn’t think so.
Obviously, you’ll get a bunch of brownies with this recipe. If it’s too much for you and one person to share (I don’t think my hubby and I would have a problem…), might I suggest a Skillet Brownie for two?! A la mode, of course.
Okay, that’s it!
Can we PUH-LEASE get to baking some super fudgy Flourless Salted Caramel Brownies already?!
Does Paleo baking feel overwhelming? Download the FREE Paleo Baking Cheat Sheet below!
Pin these Flourless Salted Caramel Brownies for later!
These rich and fudgy brownies are Paleo, gluten free, and dairy free, yet you'd never know they're healthier! Double chocolate with a luscious caramel swirl.
- 1 c. almond flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 oz. dark chocolate, roughly chopped
- 1/2 c. coconut oil
- 1 c. coconut sugar
- 3 large eggs
- 2 tsp. instant espresso powder dissolved in 2 tsp. water
- 1 1/2 tsp. vanilla extract
- 1 (14-oz.) can full fat coconut milk, shaken
- 3/4 c. coconut sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. sea salt
Start by making the caramel (can be made up to 3 days in advance): add the coconut milk and coconut sugar to a small saucepan over high heat. When it begins to boil, reduce the heat to medium-low. Simmer 20-25 minutes, stirring often, until the mixture begins to thicken. It should be thick and syrupy enough to coat the back of a spoon, and pull away from the edges of the saucepan. Remove from heat; stir in the vanilla and salt. Immediately transfer to a shallow bowl or glass container; refrigerate or freeze while you make the brownies.
Preheat the oven to 350 F and line an 8x8" baking pan with foil or parchment paper. Gently spray with cooking spray.
In a small bowl, whisk together the almond flour, cocoa powder, baking soda, and salt so that there are no lumps.
In a separate, large mixing bowl, melt the dark chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth. Add the coconut sugar. Using a hand mixer or whisk, beat the coconut oil and sugar mixture until fluffy, 1 minute. Beat in the eggs one at a time, fully incorporating each egg. The mixture should be ribbon-like. Dissolve the espresso in 2 tsp. hot water, then add it to the coconut sugar mixture along with the vanilla extract. Whisk to incorporate.
Gently fold the dry ingredients into the wet ingredients until just mixed. Do not over-mix. Pour the batter into the prepared 8x8" pan.
Remove the caramel from the refrigerator and pour/swirl the caramel over the brownie batter. Gently run a knife in figure-8 shapes through the batter to swirl the caramel in. Refrigerate the remaining caramel (you won't use it all).
Bake the brownies at 350 F for 42-45 minutes or until a cake tester inserted comes out clean. Cool at least 1 hour before removing the brownies from the pan to cool completely.
I recommend cooling completely before slicing as these are quite fudgy.
Nutrition information per serving (estimated using half the caramel as you won't use it all):
Calories: 255 Protein: 4g Carbs: 23g Fat: 18g
Craving more Paleo sweets?! You might like…
- Paleo Salted Caramel Thumbprint Cookies
- Dried Cherry Chocolate Chunk Cookies
- Dark Chocolate Pumpkin Pie Truffles