Espresso Salted Caramel Brownies (Paleo, GF)

These are not your ordinary brownies! Decadent, fudgy, and loaded with gooey homemade salted caramel, these Espresso Salted Caramel Brownies are the ultimate holiday dessert recipe. Imagine your favorite coffee shop latte meeting a rich chocolate brownie—yes, it’s that good!! They are gluten-free, Paleo-friendly, and perfect for anyone craving a rich chocolate dessert this Thanksgiving.

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One of the best parts of baking is creating a flavor combo that hits all the right notes. That’s exactly what these brownies do! Rich chocolate, a hint of espresso, and creamy homemade salted caramel come together for a dessert you won’t want to share. If you love my Chocolate Brownie Cheesecake Bars or my No-Bake Mocha Mousse Brownies, you’re going to fall head over heels for these!!

What You’ll Love About These Brownies

• Gooey, rich, fudgy texture with double chocolate and espresso flavor
• Perfect gluten-free chocolate dessert that’s also Paleo-friendly
• Homemade salted caramel that’s perfectly gooey and not too sweet
• Easy brownies recipe for a show-stopping Thanksgiving or holiday dessert

Quick Tips Before You Start

• Don’t skip chilling the caramel slightly before adding it to the brownies—it helps prevent it from soaking in too much
• Almond flour keeps these brownies light and fudgy while staying gluten-free
• Want to skip coffee or espresso? Just omit it and the brownies will still be amazing!!
• Use dairy-free or Paleo chocolate chips for an extra chocolatey kick
• Notes: Espresso can be omitted for a chocolate-only version. Use a dairy-free or Paleo chocolate for the brownie batter to make this a fully Paleo dessert.

How to Make Espresso Salted Caramel Brownies

For the Salted Caramel:

1. In a small saucepan, combine 2/3 cup full-fat coconut milk, 1/2 cup coconut sugar, 2 tsp vanilla extract, and 1 tsp instant coffee.
2. Bring to a low boil, whisking constantly. Simmer for about 10 minutes until it thickens and deepens in color.
3. Stir in 1/2 tsp sea salt and let cool.

For the Brownies:

1. Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a small saucepan, melt 4 oz unsweetened chocolate with 1/4 cup coconut oil and 1/3 cup almond butter. Stir in a shot of espresso if using. Let cool for 5 minutes, then whisk in 2 eggs.
3. In a separate bowl, mix 1/2 cup almond flour, 1/2 cup cocoa powder, 2/3 cup coconut sugar, and 1 tsp baking soda.
4. Fold the dry ingredients into the chocolate mixture until smooth. Stir in 1/3 cup chocolate chips if desired.
5. Spread batter into the prepared pan. Drizzle half of the caramel over the top.
6. Bake for 23–25 minutes, until the brownies are mostly set. Let cool completely.
7. Drizzle remaining caramel over the brownies before slicing.

Serving Suggestions

These homemade chocolate caramel brownies are perfect on their own or paired with a scoop of vanilla ice cream for the ultimate dessert! They also make a stunning addition to any Thanksgiving dessert table or holiday gathering.

These fudgy brownies are rich, decadent, and full of chocolate caramel goodness. It’s definitely a dessert you’ll want to make again and again!!!

5 from 2 votes

Espresso Salted Caramel Brownies (Paleo & GF)

By Amy Rains

Prep: 25 minutes mins

Cook: 25 minutes mins

Servings: 16

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Ingredients 

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For the Salted Caramel:

• ▢ 2/3 cup full fat coconut milk
• ▢ 1/2 cup coconut sugar
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp instant coffee
• ▢ 1/2 tsp sea salt

For the Brownies:

• ▢ 4 oz unsweetened chocolate*
• ▢ 1/4 cup coconut oil
• ▢ 1/3 cup almond butter
• ▢ 2 large eggs
• ▢ 1 shot espresso**
• ▢ 1/2 cup blanched almond flour
• ▢ 1/2 cup cacao powder or unsweetened cocoa powder
• ▢ 2/3 cup coconut sugar
• ▢ 1 tsp baking soda
• ▢ 1/3 cup chocolate chips***

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Instructions 

• Preheat the oven to 350 degrees. Prepare an 8×8 baking pan by lining with parchment paper and setting aside.
• Make the caramel: in a small saucepan, heat the full fat coconut milk, coconut sugar, vanilla extract, and instant coffee to a low boil. Whisk consistently so it doesn't burn and stick. After about 5 minutes, reduce heat to a medium. Continue to cook until the color begins to darken and the caramel thickens (about 5 additional minutes). Set aside and let it cool while you make the brownies.
• In another saucepan, heat the unsweetened chocolate with the coconut oil and almond butter over medium heat until melted. Whisk until smooth, stir in the shot of espresso. Let cool for about 5 minutes, then whisk in the eggs.
• In a seperate bowl, stir together the dry ingredients: almond flour, cacao powder, coconut sugar, and baking soda.
• Fold the dry ingredients into the chocolate mixture. Stir using a rubber spatula. Continue to mix until no dry pockets remain. Fold in the chocolate chips. The batter should be thick.
• Spread batter into the prepared dish. Drizzle half of the caramel sauce on top. Transfer to the oven and bake for 23-25 minutes, or until batter is mostly firm to touch. Remove from the oven and let cool completely.
• Drizzle with extra caramel to serve.

Notes

*You can use unsweetened chocolate bar or chips 

**In place of an espresso shot, you can use 1 tbsp of instant coffee mixed with 1/4 cup of hot water. Or omit altogether.

***Use a dairy-free or Paleo version of chocolate chips– or omit altogether.

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