Decadent Salted Caramel Brownies (Paleo/Gluten Free)

By Kathy C.

Decadent Salted Caramel Brownies (Paleo/Gluten Free)
(Adapted from Baked Explorations by There is No Secret to Getting Fit)
BY FITK8LIN ON DECEMBER 26, 2013
My husband is the baker in my family. I don’t really enjoy how precise baking is, you know, with the measuring of things and all. As a result of my fear of measuring things, you will find that I post very few baked desserts. The ones that I do post are recipes that I have found to be exceptionally delicious and completely worth every indulgent (yet clean eating) bite. Just remember, even though this is a clean recipe, these are “once in a while” foods, or small tastes. Don’t eat the entire batch in one sitting! ;)

I modified this recipe from the Sweet & Salty Brownie recipe in Baked Explorations. Anyone who has ever tried the original recipe has proclaimed this to be the BEST brownie they have ever tasted. Naturally, I was curious how the recipe would taste if I modified it to be Paleo. Though I can’t say it tastes exactly the same as the original recipe (mostly because the caramel isn’t a true caramel), I can definitely say the result is an exceptional, dense, moist, rich brownie, and it more than satisfied my craving for the original recipe.

In order to be a true Paleo recipe, be sure to select a good, non-GMO, soy and dairy-free 60%-72% dark chocolate, such as Strita.

This recipe isn’t as easy as a boxed mixed, but it’s worth the extra time and effort it takes to make it. However, I will admit I did not actually bake this recipe myself. I modified the recipe and helped a tiny bit, but my husband did the majority of the work on this one, after all, baking and measuring stuff is his thing!

Ingredients

• Caramel Filling:
• 1 can of full fat organic Coconut Milk
• 1/4 cup honey
• 2 tsp sea salt
• Brownie Batter:
• 11 ounces 60%-72% dark chocolate, coarsely chopped, such as Strita
• 1 cup coconut oil (refined)
• 2/3 cup maple syrup
• 1/2 cup honey (melted if raw)
• 1/2 cup coconut flour
• 1 tsp sea salt
• 2 tbsp unsweetened cocoa powder
• 5 eggs, at room temperature
• 2 tsp vanilla extract

Preparation

Step 1

Make the Caramel Filling:
In a saucepan, combine the coconut milk and honey. Simmer on low for 2 hours, stirring occasionally. In the last 15 minutes of cooking, stir in the sea salt. The caramel will cook down from the white milky consistency to a thick, caramel color and will be significantly reduced in volume. Set aside to cool.

Make the Batter:
While the caramel is cooling, place the chocolate (not the cocoa powder yet) and coconut oil in the bowl of a double boiler (bowl sitting on top of a pot of simmering water). Stir occasionally, until the chocolate and coconut oil are completely melted and combined. Turn off the heat, but keep the bowl on top of the pot of water. Add the honey and maple syrup. Stir until completely combined, then set aside to cool to room temperature.

Preheat oven to 350° F. Line a 9-by-13 inch pan with parchment paper and use coconut oil to grease the sides and bottom of the parchment paper.

In a small bowl, combine the coconut flour, cocoa powder and salt.

Return to your room temperature chocolate mixture. Whisk the 5 eggs in a small bowl or glass measuring cup. Slowly add the eggs to the chocolate mixture, whisking constantly, until just combined (do not overbeat!). Add the vanilla and stir until combined.

Sprinkle the coconut flour mixture over the chocolate mixture. Fold the dry ingredients into the wet ingredients until the flour mixture is barely visible.

Pour 1/2 of the brownie mixture into the pan. Spread evenly, getting into the corners of the pan. Drizzle your caramel sauce over this layer and spread not quite to the edges, leaving about 1/2 inch border. You may have a little extra caramel mixture. You only need a thin layer, about 3/4 cup. Pour the remaining batter over the caramel layer and gently spread the batter to the edges, making sure your caramel filling isn’t visible and doesn’t seep out to the edges.

Bake for about 35 minutes. The brownies puff up a little bit and will spring back a bit if you touch them in the center (but they will not have a cake like consistency once cooled). Remove from the oven and sprinkle sparingly with a good sea salt (optional).

Let the brownies cool completely. Place a cutting board on top of the brownie pan, flip the pan upside down, onto the board. Remove the parchment, cut and serve! They’re even better with a bit of coconut cream ice cream or coconut whipped cream!

These can be stored in a sealed container at room temperature for up to 4 days. They will get a bit stickier as they are stored. If stacking the brownies, put waxed paper or parchment paper between layers.