Salted Caramel Brownies

These salted caramel brownies are better than any boxed mix and need just six ingredients, with an added caramel sauce! Gooey, fudgy, and loaded with caramel and chocolate, it may look fancy but it’s SO simple to make! Keto, Paleo, Gluten-Free with a vegan option. 

In America, peanut butter is the flavor of choice but down in Australia, the trophy goes to Salted caramel.

Every popular dessert and treat has a salted caramel twist to it- When traditional candies, chocolate bars, and cakes come out with a limited-edition flavor, yes, it is salted caramel.

As someone who LOVES brownies (walnut brownies, coconut brownies, fudge brownies), it was a matter of time before we gave the brownies some salted caramel treatment!

Salted Caramel Brownie Recipe

These salted caramel brownies are BETTER than any boxed mix out there and could not be any easier- It’s 6 ingredients and then a caramel sauce of choice and voila- You have one impressive looking, decadent tasting dessert which is relatively healthier than traditional brownies!

Unlike a traditional brownie (boxed or from scratch), this salted caramel brownie recipe contain zero flour, grains, white sugar, or butter, but you’d never be able to tell!

They are super fudgy, gooey, flaky, and crinkly on the tops and taste even better once cooled! 

Taste-wise, they are sweet, salty, and melt in your mouth. The salted caramel and chocolate combination is on another level and one which you DO want to be part of. 

How to make caramel brownies

The Ingredients

• Coconut oil. Ensures you get the gorgeous crackly tops on the brownies. You can substitute this for butter. 
• Chocolate or chocolate chips. You can use either baking chocolate or chocolate chips. I prefer using chocolate, as I find it melts much better than chips. To keep it keto, use keto sugar free chocolate chips. 
• Sugar of choice. Coconut palm sugar, white sugar, and monk fruit sweetener (a sugar free sweetener) are all great options. I prefer using coconut sugar, but when I make it keto, I use keto sugar (monk fruit). 
• Eggs. Room temperature eggs are always the best. See below for ways to make these brownies without eggs.
• Cocoa powder. Unsweetened cocoa powder is a must. If your cocoa is a little thick and clumpy, sift them first. I don’t recommend cacao powder, as it is a little earthly tasting and doesn’t mix well into the batter. 
• Arrowroot powder. Holds the brownies together, without the need for any flour or grains. You can also use cornstarch or tapioca flour. 
• Vanilla extract. What is a brownie recipe without a dash of vanilla extract? You can omit this if you don’t have any. 
• Caramel of choice. You can use store-bought, but I made my own.

The Instructions

• Make sure you melt the coconut oil and chocolate very well, before whisking together until glossy and shiny. 
• Add the eggs in one at a time, and whisk after each one. This ensures the glossy and crackly tops. 
• Sift your cocoa powder if it has clumps in it, as this can affect the texture. There is nothing worse than a brownie that has pockets of cocoa powder!
• I make my own salted caramel. Prepare this while the brownies are cooling. 
• Pour the caramel mixture once the brownies are cooled completely, otherwise, it will melt and separate. 
• If desired, add a layer of chocolate ganache over the top. I followed the same recipe as the one with these raw fudgy brownies. 

How to make caramel sauce

Make your own salted keto and sugar free caramel sauce, with just 4 ingredients.

• Cashew butter. Smooth and drippy cashew butter. You can substitute this for peanut butter, almond butter, or tahini. 
• Sugar free maple syrup. Not sugar free pancake syrup, but keto maple syrup. If you don’t follow a keto diet, you can use pure maple syrup or agave nectar. 
• Coconut oil. To make the glossy and smooth caramel. 
• Salt. Add as much or as little as you want.

To make the caramel sauce, combine your cashew butter, syrup, and coconut oil in a microwave-safe bowl or in a small saucepan. Heat until warm, and whisk together, until a thick caramel remains. Add your salt and voila- You are done! 

Can I make these brownies without eggs? 

Yes, these brownies can be made without eggs, perfect for a vegan diet.

However, you cannot use any egg substitute. Flax eggs and chia eggs don’t work, as the extra liquid changes the texture of the brownies.

To replace the eggs, you must use an egg replacer, like Bob’s Egg Replacer or Energ-G egg replacer. 

Storing and Freezing Tips

• To store. Caramel brownies should be stored in the fridge, to maintain optimum freshness. They also have an even better texture once refrigerated. They will keep well for up to 2 weeks when stored in a sealable container.
• To freeze. Wrap brownie pieces in parchment paper and place them in a ziplock bag or freezer-friendly container. They will keep well frozen for up to 6 months. 

More delicious flourless dessert recipes

• No Flour Monster Cookies
• Flourless Brownies – The BEST recipe
• Flourless Chocolate Banana Bread
• Peanut Butter Chocolate Chip Cookies
• 3 Ingredient Sugar Free Cookies

Watch how to make it

Salted Caramel Brownies

5 from 24 votes

These salted caramel brownies are better than any boxed mix and need just six ingredients, with an added caramel sauce! Fudgy, gooey, and with crackly tops, these caramel brownies are keto, paleo and gluten-free. Vegan option included!

Servings: 18 Brownies

Prep: 5 mins

Cook: 40 mins

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Equipment

• Mixing bowl
• Spatula
• Paleo Vegan Chocolate Chips
• Keto Maple Syrup
• Monk Fruit Sweetener
• Peanut Butter
• Sugar Free Chocolate Chips

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 6 tablespoon coconut oil
• ▢ 1 cup chocolate chips of choice or bakers' chocolate
• ▢ 3/4 cup granulated sweetener of choice
• ▢ 2 large eggs * See notes for vegan/eggless option
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon cocoa powder
• ▢ 3 tablespoon arrowroot powder can substitute for corn starch or tapioca flour
• ▢ 1 cup caramel sauce ** Can use store-bought if preferred

Instructions 

• Preheat the oven to 180C/350F. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
• In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth.
• Transfer the mixture to a large mixing bowl and add your sugar of choice, and mix well. Add your eggs, one at a time, and continue mixing. Add the rest of your ingredients and mix very well, until a smooth and silky batter remains.
• Transfer the brownie batter to the lined pan. Bake the brownies for 20-25 minutes, or until the centre just comes out clean.
• Remove brownies from the oven and let cool in the pan completely. Once cool, drizzle caramel sauce all over the top and refrigerate until firm. Once firm, add some extra chocolate on top or enjoy as it is.

Notes

* To make it vegan/eggless, use an egg replacer, like Energ-y or Bob's Red Mill egg replacement.

TO STORE: Caramel brownies should be stored in the fridge, to maintain optimum freshness. They also have an even better texture once refrigerated. They will keep well for up to 2 weeks when stored in a sealable container.

TO FREEZE: Wrap brownie pieces in parchment paper and place them in a ziplock bag or freezer-friendly container. They will keep well frozen for up to 6 months. 

Nutrition

Serving: 1BrownieCalories: 132kcalCarbohydrates: 7gProtein: 1gFat: 9gSodium: 8mgPotassium: 17mgFiber: 4gVitamin A: 30IUCalcium: 17mgIron: 1mgNET CARBS: 3g

Course: Dessert

Cuisine: American

Author: Arman

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