GLUTEN FREE
SUGAR FREE
Salted Caramel Brownies
Zesty salted caramel and creamy chocolate brownies is a scrumptious flavor pairing. If you love brownies, this buttery beast will be a delicious treat!
| PREP TIME: 15 MINUTES | COOK TIME: 40 MINUTES | PASSIVE TIME: 2 HRS 15 MIN |
MAKES: 16
SERVING SIZE: 1
For the brownies
2⁄3 cup (2oz/60g) almond flour
1⁄4 cup (1oz/30g) Dutch cocoa powder
1 tsp baking powder
1⁄2 tsp guar gum
1 tsp instant espresso powder
1⁄2 tsp salt
1⁄2 cup (3.2oz/100g) unsweetened baking chocolate, chopped
1⁄2 cup (3.5oz/100g) unsalted butter
3 large eggs
1 cup (6oz/180g) granular erythritol
1 tsp vanilla extract
1⁄2 tsp sea salt flakes
For the salted caramel topping
1⁄2 cup (3.5oz/100g) unsalted butter
1⁄2 cup (3.5fl oz/125ml) heavy whipping cream
1⁄2 cup (3oz/90g) granular erythritol
1⁄2 tsp vanilla extract
1 tsp salt
1⁄4 tsp citric acid powder
1. Preheat the oven to 355°F (180°C), and line an 8 x 8-inch (20 x 20cm) square baking pan with parchment paper.
2. In a medium bowl, sift together the almond flour, cocoa powder, baking powder, guar gum, espresso powder, and salt. Mix until a uniform color is achieved. Set aside.
3. Add the chopped chocolate to a small bowl. Melt the butter in a small saucepan placed over low heat, then pour the melted butter over top of the chocolate. Let the mixture sit for 5 minutes, then stir to combine. Set aside.
4. In a separate medium bowl, combine the eggs and erythritol. Whisk vigorously while slowly adding the almond flour mixture. Continue whisking until the ingredients are well combined, add the melted chocolate mixture, and stir to combine.
5. Transfer the mixture to the prepared baking pan. Bake for 20 minutes, remove the pan from the oven, and drop it hard on a flat surface to level out the brownies. Sprinkle the sea salt flakes over the top and return the brownies to the oven to bake for an additional 10 minutes.
6. While the brownies are baking, make the salted caramel topping by adding the butter to a medium saucepan placed over medium heat. Heat the butter until it browns but does not burn, then add the whipping cream and erythritol. Continue stirring until the mixture comes to a boil, then add the vanilla extract, salt, and citric acid. Stir and remove the pan from the heat. Allow the mixture to cool to room temperature, about 15 minutes, then use an immersion blender to blend until smooth.
7. Pour the salted caramel sauce over the brownies, cover, and transfer to the fridge to set for a minimum of 2 hours. Store in an airtight container in the fridge for up to 1 week.
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