Servings: 12 brownies
Calories: 306kcal
Ingredients
Brownies
- 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
- 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
- 1 cup sugar coconut sugar- for paleo
- 3/4 cup cassava flour I use Anthony's Goods brand
- 2 large eggs at room temperature
- dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
Caramel
- 1/2 cup sugar coconut sugar- for paleo
- 1/4 cup coconut oil
- 3 tablespoons full fat canned coconut milk the cream from the top
Instructions
- In a small sauce pan over medium/low heat combine all ingredients for the caramel. Stir and let it bubble for 2-4 minutes. Transfer to a small plate lined with parchment paper. Chill in freezer for 30 minutes until solid. Then cut into 1/4" squares.
- In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
- In a mixing bowl combine, flour, sugar, eggs, and salt, then stir in the melted chocolate and butter. Pour batter into a 8" by 8" square baking dish lined with parchment paper.
- Sprinkle half the caramel squares over the brownie batter. Bake on 350F for 35-40 minutes (more or less for more cakey or gooey), then remove and cool for 15-20 minutes to solidify, they will crumble if you don't let them cool. (you can place brownies in the freezer for 10 minutes to speed up the cooling process).
- Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!
Notes
*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Nutrition
Calories: 306kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 21mg | Potassium: 47mg | Fiber: 1g | Sugar: 32g | Vitamin A: 300IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.9mg
Tried this recipe?Let us know how it was!