These are not your ordinary brownies. They are over the top decadent, and basically the only dessert you’ll need for the next month. Loaded with a gooey coffee flavored salted caramel, and double chocolate in the brownie batter. If your beloved expensive coffee shop latte and a brownie had a baby, these Espresso Salted Caramel Brownies would be it! And, they are also gluten-free and Paleo.
One of the best parts of my job is coming up with a flavor combo that has everything I absolutely love, and then executing it into something that I can’t stop eating. Such is the case with these brownies!
I am usually not one to rush to superlatives, but these brownies might be THE ONE.
They start with an easy brownie batter recipe with double chocolate and espresso, and are then finished off with some homemade salted caramel. More salted caramel to top them off once they are out of the oven!
The ultimate cozy and comforting dessert when you just need a chocolate fix.
Let’s get started!
Ingredients for Espresso Salted Caramel Brownies:
We’ll need to gather up the following ingredients:
- full fat coconut milk
- coconut sugar
- vanilla extract
- sea salt
- instant coffee
- almond flour
- cocoa powder
- baking soda
- unsweetened chocolate
- coconut oil
- almond butter
- shot of espresso
How to make Espresso Salted Caramel Brownies:
Begin with the salted caramel! This simple recipe is so easy to make, and one you may want to return to– often! Place coconut milk, coconut sugar, vanilla extract, and instant coffee in a small saucepan. Bring to a low boil and let simmer for about 10 minutes or until it turns a darker brown and begins to thicken. Sprinkle in the sea salt and remove from heat to let cool.
Now make the brownie batter. Mix together the dry ingredients: almond flour, coconut sugar, cocoa powder, and baking soda.
In a saucepan, melt the chocolate with the coconut oil and almond butter until nice and smooth and then add in the shot of espresso. Let cool, then add the eggs. Mix together the wet ingredients with the dry.
Pour in a prepared 8×8 dish that is lined with parchment paper. Batter will be thick! So you are more spreading rather than pouring. Then we drizzle some caramel on top, but reserve some for the final product.
Now bake! We’ll bake for about 25 minutes until the brownies feel set. Remove from oven and let cool completely before slicing. You’ll want to pour the leftover caramel on the final product.
Can you omit the coffee and espresso?
Oh yes! If you want to leave it out, then just omit altogether and don’t worry about a substitute.
My other favorite brownie recipes:
I adore brownies, here are a few others you will probably love:
Espresso Salted Caramel Brownies (Paleo & GF)
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***
Preheat the oven to 350 degrees. Prepare an 8x8 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.
*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.