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5 from 2 votes

Espresso Salted Caramel Brownies (Paleo & GF)

Prep Time25 minutes
Cook Time25 minutes
Course: Dessert
Servings: 16
Author: Amy Rains

Ingredients

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***

Instructions

  • 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.

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.